Hearty Mushroom Soup
This hearty mushroom and barley soup is a comforting and satisfying dish that is perfect for chilly evenings. Rich in flavors from a variety of mushrooms and aromatic ingredients, this soup is sure to warm you up from the inside out. The earthy porcini mushrooms, nutty barley, and fragrant rosemary come together beautifully in a flavorful broth that will leave you feeling cozy and content. Serve topped with a sprinkle of grated Parmesan for a touch of richness, if desired.
— Constant Cookbook
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 mushrooms , 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)
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4 - 6
Nutrition
- Calories: 245 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.13 milligram of sodium
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