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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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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joeegg
15th Dec, 2009
1.05
Sorry, but this was just horrible .
grezbo
1st Nov, 2009
4.05
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.
lilymayrose
30th Sep, 2009
4.05
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!
lizzimai2
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!
ribbons
13th Jul, 2009
5.05
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.
tenaciousk
4th Jun, 2009
5.05
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.
emx_80
26th Apr, 2009
5.05
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.
e_l_hughes
10th Apr, 2009
5.05
Absolutely delicious! This soup is one of my favourite ever. I didn't have any shitake mushrooms but it's just as good without.
dilleight
15th Mar, 2009
5.05
Used half the amount of dried shitake and was lovely. Tasted good with tabasco in.
vikki321
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.

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