I made this soup recently and it was so delicious I thought I would share the recipe here.
Hearty mushroom soup
A satisfying and low-fat vegetarian soup that's a good source of folic acid
Recipe uploaded by
41 ratings 4
Recipe by Good Food
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 30 mins
Cook 30 mins
Vegetarian, Low-fat, Super healthy
Can be frozen
- 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.
245 kcalories, protein 8g, carbohydrate 35g, fat 7 g, saturated fat 1g, fibre 3g, sugar 10g, salt 1.13 g
Recipe from Good Food magazine, February 2006.