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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charlit
20th Oct, 2011
5.05
Delicious! I replaced the sherry with red wine because that's what I had in the house. Also, based on the comments here + the fact that my package of pearl barley called for a longer cooking time, I cooked the barley separately in the stock, tomato puree and red wine for a while before adding the sauteed veggies, because I didn't want the vegetables to boil to mush while waiting for the barley to be fully cooked.
orangepepsicola
3rd Oct, 2011
4.05
Had to add quite a lot of seasoning and a bit of sugar to get a better flavour. We had it the day after cooking which allowed the flavours to get even better. Very nice and will make it again.
njwilson121
4th Jun, 2011
3.05
I had some pearl barley to use up, so gave this a go. Quite nice - maybe the porcini mushrooms were slightly too strong for my liking. To make it suit my tastebuds more I covered it with grated cheddar cheese. There is nothing wrong with it - but it's not something I'm eager to put in a regular meal plan.
sh1mansky
3rd Mar, 2011
Be careful with the amount of liquid - I doubled up on everything to make plenty to freeze and ended up with quite a thin soup. Had to blend most of the veg to thicken it up.
edrage
15th Jan, 2011
3.05
ok, but i would recommend using fresh mushrooms!
vickpole
12th Dec, 2010
5.05
My mum made this for us for lunch one day, she used sherry and it was absolutely scrummy delicious! I can't wait to do this in the new year!!
mandaroseblade
11th Dec, 2010
Becca, I used Port instead of the sheery; it was just fine...so Vermouth would probably work too [by the time everything has cooked the alcohol flavour is well in the background]
ladybugg
31st Oct, 2010
4.05
I did not have porcini at home so I used only fresh regular mushrooms yet the soup was delicious. I will definitely try it again with porcinis.
justinesmith9
6th Oct, 2010
5.05
absolutely delicious - I used red wine as we didn't have any sherry or marsala which was fine - enjoyed it for tea the day it was cooked with home made crusty cob and then for lunch at work - most excellent
jeanius
24th Sep, 2010
1.05
Sorry, this is the worse soup I have ever made. Followed recipe exactly but it looked awful before I even tasted it.

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