This veggie soup uses loads of hearty vegetables, porcini mushrooms and chestnut mushrooms for flavour, while the pearl barley makes it extra filling. Sserve with bread to dip and a sprinkle of parmesan cheese on top.
- 500g chestnut mushrooms
- 2 large carrots
- 1 large onion
- 1 celery stalk
- 2 garlic cloves
- 1 tbsp. freshly chopped rosemary
- 25g porcini mushrooms
- 1.2 litres veg or chicken stock
- 250ml boiling water
- 5 tbsp. marsala
- 2 tbsp. tomato puree
- 100g pearl barley
Finely dice the carrots, onion, celery and garlic. Thinly slice the mushrooms. Soak the porcini in the boiling water for 20 minutes. Drain through muslin and reserve the liquid and mushrooms.
Heat a little oil in a large saucepan. Add the carrot, onion, celery, garlic and rosemary and cook for 5-10 minutes over a low heat or until the veg is golden and starting to soften. Chop the drained porcini and add to the pan with the chestnut mushrooms. Stir and fry for 5-10 minutes. Add the tomato puree and fry for a minute or two, then add the veg stock, mushroom soaking liquid and marsala. Cover and bring to the boil, then stir in the pearl barley.
Simmer for an hour or until the barley is softened and fluffy.