Hearty mushroom soup

Hearty mushroom soup

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(61 ratings)

Prep: 30 mins Cook: 30 mins

More effort

Serves 4 - 6
A satisfying and low-fat vegetarian soup that's a good source of folic acid

Nutrition and extra info

  • Can be frozen
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal245
  • fat7g
  • saturates1g
  • carbs35g
  • sugars10g
  • fibre3g
  • protein8g
  • salt1.13g
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Ingredients

  • 25g pack porcini mushrooms
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium onion, finely diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrots, diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped rosemary, or 1 tsp dried
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 500g fresh mushroom, such as chestnut, finely chopped
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1.2l vegetable stock (from a cube is fine)
  • 5 tbsp marsala or dry sherry
  • 2 tbsp tomato purée
  • 100g pearl barley
  • grated fresh parmesan, to serve (optional)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.

  2. Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.

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Comments, questions and tips

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clairemc28
3rd Feb, 2013
1.05
I made this soup as I had loads of mushrooms to use up in the fridge. It was disgusting, I couldn't even eat it. I was really disappointed in it having read some of the good reviews. I did not have any porcini mushrooms but made it exactly to the recipe apart from this. I won't be making it again unfortunately.
dicania
15th Jan, 2013
5.05
Wonderful recipe. Really deep flavours and great textures with the different sorts of mushrooms and the rest of the vegetables. I added a tiny tiny bit of unsalted butter in with the carrots and onions to get a richer flavour but I think it could easily have done without. We've just frozen the rest. Will definitely make again.
bartoloc
12th Nov, 2012
5.05
I used normal mushrooms and red wine instead of the marsala/sherry. Delicious! Agree, barley took almost an hour to soften but it was worth it in the end! Didn't need any extra flavours, will definitely be making this again!
cdevaud
23rd Oct, 2012
5.05
Absolutely delicious and very healthy!
frenske
9th Oct, 2012
4.05
Nice soup, but be careful the sherry/masala flavours might become dominant over the subtle mushroom flavours.
ingypingy
19th Feb, 2012
2.05
Tried this soup this afternoon. Didn't have porcini so just used some mixed mushrooms from a jar, and used brown rice (like another user suggested) as I didn't have pearl barley. Neither myself or my husband were mad about it, perhaps the porcinis were key to the recipe. It wasn't bad it just wasn't full of the flavour I was expecting.
lamplight
30th Jan, 2012
Just made it; absolutely delicious. After reading comments I soaked barley same as mushrooms and everything cooked together.
alanjackson
29th Jan, 2012
5.05
Yummy Just had my first bowl full and it was beautiful. Will be making again!
fayscafe
16th Jan, 2012
4.05
After all the great ratigs I was a bit disapointed with the taste. Although the family (3 kids) ate it all up with cheesy garlic bread and we were all stuffed, I lacked some spice or strong taste. Maybe I should have simply added a dash of tabasco or worcester sauce to my bowl at the table. Will try again.
carnbrae34
12th Jan, 2012
5.05
made this for a dinner party first and had it lots of times since. fabulous flavour and easy to make

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