Hearty Mushroom Soup

"Simple and comforting. Low in fat and contains barley (yay) a criminally underused grain."
 
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Ready In:
1hr
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 minutes
  • 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.
  • Once cooled can be frozen for up to one month.

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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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