Hearty Mushroom Soup - cooking recipe

Ingredients

25 g porcini mushrooms
2 tablespoons olive oil
1 medium onion, finely diced
2 large carrots, diced
2 garlic cloves, finely chopped
1 teaspoon dried rosemary
500 g fresh mushrooms, such as chestnut, finely chopped
1200 ml vegetable stock (from a cube is fine)
5 tablespoons marsala or 5 tablespoons dry sherry
2 tablespoons tomato puree
100 g pearl barley
grated fresh parmesan cheese, to serve (optional)

Preparation

Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 minutes
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 puree, barley and strained porcini liquid.
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.
Once cooled can be frozen for up to one month.