Hearty mushroom soup

Hearty mushroom soup

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Dec, 2009
Sorry, but this was just horrible .
1st Nov, 2009
This recipe worked really well, followed all the instructions, fantastic soup for a wintery day like today. Looking forward to having some for lunch tomorrow.
30th Sep, 2009
Made this for lunch today. Used mixed dried mushrooms as it's all I had available (shitake, oyster & porcini). Took an hour for the pearl barley to soften. Absolutely scrumptious with the parmesan on the top. Definitely cooking this again - it's a great way to use up store cupboard parafernalia!
20th Sep, 2009
really good, blended the soup as a love the taste of mushrooms but hate the texture! Also used some brown rice as i did not have any pearl barley to thicken it! Went down v well in our house!
13th Jul, 2009
I made this for my other half who loves mushrooms (I dont like the look of them) but I decided to attempt the soup & found it to be quite easy & he absolutely loved it :) I didnt use any alchohol in the soup but it went down very well.
4th Jun, 2009
A brilliant recipe! I ended up using red wine instead of marsala/sherry, which was fine as a substitute. Lasted me a couple of days and was great for taking into work for lunch.
26th Apr, 2009
My boyfriend bought a box of mushrooms (simply because they were £1) without putting a great deal of thought into what would be done with them. Fortunately, I consulted this trusty website & found this recipe. I only used half the porcini mushrooms as that was all I had left in the cupboard but the result was still a delicious, filling & full of flavour soup.
10th Apr, 2009
Absolutely delicious! This soup is one of my favourite ever. I didn't have any shitake mushrooms but it's just as good without.
15th Mar, 2009
Used half the amount of dried shitake and was lovely. Tasted good with tabasco in.
29th Jan, 2009
Absolutely delish! I put normal medium sherry in as that was all I had so it didn't turn out the same red colour as in the picture but still tastes stunning. Great for a work lunch with a tub of salad.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?