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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31st Oct, 2010
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.
6th Oct, 2010
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
24th Sep, 2010
Sorry, this is the worse soup I have ever made. Followed recipe exactly but it looked awful before I even tasted it.
14th Sep, 2010
Did this last night, so easy and tastes great.
16th Jun, 2010
Yum, really nice. Pearly barley gives it a great texture. I just blended it slightly with an hand blender. Will definitely make again.
4th Jun, 2010
Delicious. I love a good mushroom soup and this is my new favourite. I often make cream of mushroom - so this makes a heartier and healthier option. I have made it without the exotic dried mushrooms and it's fine. I used a squeeze of lemon juice to serve. Yum.
23rd Apr, 2010
made this last night. we ddnt have masarla or dried sherry but it was still really delicious. The only thing I did differently was add a bit of cayenne pepper. Definately adding this to my soup list!
5th Apr, 2010
Just made this - absolutely delicious! Some slight changes - didn't have any rosemary so substituted a bit of dried thyme and then couldn't get porcini mushrooms so used dried shitake. Yum yum.
4th Apr, 2010
Absolutely delicious. I pulsed everything in the food processor to make light work of all the chopping, added some celery and worcester sauce. Nicest mushroom soup I've ever had, healthy too!
20th Dec, 2009
Could you use vermouth instead of marsala?


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