Hearty Mushroom Soup

A satisfying and low-fat vegetarian soup. Use red lentils in place of the pearl barley if you wish. Can be frozen for up to one month.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1  ounce dried funghi porcini
• 2  tablespoons olive oil
• 1  onion, finely diced
• 2  carrots, diced
• 2  garlic cloves, finely chopped
• 1  teaspoon dried rosemary
•  salt and pepper
• 1  lb mushroom, such as chestnut, finely chopped
• 5  cups  vegetable stock (from a cube is fine)
• 5  tablespoons marsala or 5  tablespoons dry sherry
• 2  tablespoons tomato paste
• 4  ounces pearl barley or 4  ounces red lentils
•  parmesan cheese, to serve (optional)

Directions

1. Put the porcini in a bowl with 1 cup boiling water and leave to soak for 25 minutes
2. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning.
3. Fry for 5 mins on a medium heat until softened.
4. Drain the porcini, saving the liquid, and finely chop.
5. Tip into the pan with the fresh mushrooms.
6. Fry for another 5 mins, then add the stock, marsala or sherry, tomato paste, barley or lentils and strained porcini liquid.
7. Cook for 45 mins or until barley or lentils are soft, adding more liquid if it becomes too thick.
8. Serve in bowls with parmesan sprinkled over, if desired.