Hearty mushroom soup

• pack porcini mushrooms↗25g g

  25g

• 2 tbsp olive oil↗ tbsp
• medium onion↗1

  finely diced

• large carrots↗2

  diced

• garlic cloves↗2

  finely chopped

• 1 tbsp chopped rosemary

  or 1 tsp dried

• fresh mushroom↗500g g

  such as chestnut, finely chopped

• vegetable stock↗1.2l l

  (from a cube is fine)

• 5 tbsp marsala↗ tbsp

  or dry sherry

• 2 tbsp tomato purée↗ tbsp
• pearl barley↗100g g

  100g

• grated fresh parmesan

  to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.