Name: Hearty mushroom soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 25g pack porcini mushrooms; 2 tbsp olive oil; 1 medium onion finely diced; 2 large carrots diced; 2 garlic cloves finely chopped; 1 tbsp chopped rosemary or 1 tsp dried; 500g fresh mushroom such as chestnut, finely chopped; 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)

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Hearty mushroom soup

Hearty mushroom soup

Good Food team

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Serves 4 - 6

More effort

Prep: 30 mins

Cook: 30 mins

A star rating of 4.3 out of 5.80 ratingsRate

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A satisfying and low-fat vegetarian soup that's a good source of folic acid

Freezable (Can be frozen)

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

25g pack porcini mushrooms
2 tbsp olive oil
1 medium onion

finely diced
2 large carrots

diced
2 garlic cloves

finely chopped
1 tbsp chopped rosemary

or 1 tsp dried
500g fresh mushroom

such as chestnut, finely chopped
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)

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Nutrition: per serving

kcal245
fat7g
saturates1g
carbs35g
sugars10g
fibre3g
protein8g
salt1.13g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, February 2006

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A star rating of 4.3 out of 5.80 ratings

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