Hearty mushroom soup
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)
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