Hearty mushroom soup

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Hearty mushroom soup
Categories: Soup
Yield: 4-6 Servings

25 grams Porcini mushrooms (see KNOW-HOW)
2 tablesp. Olive oil
1 medium Onion, finely diced
2 large Carrots, diced
2 Garlic cloves, finely chopped
1 tablesp. Chopped rosemary
Or
1 teasp. Dried rosemary
500 grams fresh mushrooms, such as chestnut, finely
— chopped, 1 lb
1.2 liters Vegetable stock, from a cube is fine, 2 pints
5 tablesp. Marsala or dry sherry
2 tablesp. Tomato puree
100 grams Pearl barley, 4 oz
Grated parmesan, to serve (optional)

============================== SOURCE ==============================

GoodFood Magazine, February 2006
— Edited *RK* 01/31/2006 by
— Ulrike Westphal

1. Put the porcini in a bowl with 250m1 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 puree, barley
and strained porcini liquid.

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.

:PER SERVING 245 kcalories, protein 8g, carbohydrate 35g, fat 7 g,
saturated fat 1 g, fibre 3g, sugar 10 g, salt 1.1 3g
:MODERATELY EASY
:PREP 30 mins
:COOK 30 mins
:Superhealthy – low fat, source of folic acid

:KNOW-HOW

Porcini mushrooms are wild mushrooms that have been dried. They are a great substitute for fresh mushrooms, and can also be used to boost
their flavour.

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