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