Hearty mushroom soup

Hearty mushroom soup

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(72 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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  • 25g pack porcini mushrooms



    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



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

  • 2 large carrots, diced



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

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



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


  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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3rd Dec, 2013
Delicious and filling, but came out far too chunky for my taste - will experiment with halving the amount of barley and adding extra water/stock. Porcini mushrooms absolutely essential for this, but was successful with the following substitutions: parsley & garlic salt mix instead of the rosemary, no booze. Pre-soaking the barley worked a treat, try it if you find this recipe takes too long to cook.
22nd Oct, 2013
I really didn't like this soup - the flavour was ok, but the texture of fresh mushrooms, dried mushrooms and pearl barley was just weird, far too 'chewy'. Wouldn't make it again.
JacquiMrsC's picture
12th Oct, 2013
Made this soup exactly as the recipe, apart from cooking 20 minutes longer to ensure the pearl barley cooked .. absolutely delicious! Will definitely make again.
3rd Feb, 2013
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.
15th Jan, 2013
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.
12th Nov, 2012
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!
23rd Oct, 2012
Absolutely delicious and very healthy!
9th Oct, 2012
Nice soup, but be careful the sherry/masala flavours might become dominant over the subtle mushroom flavours.
19th Feb, 2012
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.
30th Jan, 2012
Just made it; absolutely delicious. After reading comments I soaked barley same as mushrooms and everything cooked together.


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