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:
- 1hr 15mins
- Ingredients:
- 13
- 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
- Put the porcini in a bowl with 1 cup 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 paste, barley or lentils and strained porcini liquid.
- Cook for 45 mins or until barley or lentils are soft, adding more liquid if it becomes too thick.
- Serve in bowls with parmesan sprinkled over, if desired.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
