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Hearty mushroom soup

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

  • Prep: 30 mins
    Cook: 30 mins
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 245
  • Carbohydrates 35
  • Saturated Fat 1
  • Sugar 10
  • Protein 8
  • Fat 7
  • Fibre 3
  • Salt 1.13

Nutrition per serving

  • Calories 245
  • Carbohydrates 35
  • Saturated Fat 1
  • Sugar 10
  • Protein 8
  • Fat 7
  • Fibre 3
  • Salt 1.13

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)

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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