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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29th Jan, 2012
Yummy Just had my first bowl full and it was beautiful. Will be making again!
16th Jan, 2012
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.
12th Jan, 2012
made this for a dinner party first and had it lots of times since. fabulous flavour and easy to make
20th Oct, 2011
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.
3rd Oct, 2011
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.
4th Jun, 2011
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.
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.
15th Jan, 2011
ok, but i would recommend using fresh mushrooms!
12th Dec, 2010
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!!
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]


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