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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A satisfying and low-fat vegetarian soup. Can be frozen. Ingredients:
1 ounce porcini mushroom |
2 tablespoons olive oil |
1 medium onion, finely diced |
2 large carrots, diced |
2 garlic cloves, finely chopped |
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary |
1 lb fresh mushrooms, such as chestnut, finely chopped |
5 1/4 cups vegetable stock (from a cube is fine) |
5 tablespoons marsala or 5 tablespoons dry sherry |
2 tablespoons tomato paste |
3 1/2 ounces pearl barley |
salt and pepper |
fresh parmesan cheese, grated, to serve (optional) |
Directions:
1. 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.
2. 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.
3. Fry for another 5 mins, then add the stock, marsala or sherry, tomato paste, barley and strained porcini liquid.
4. 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.
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