Hearty mushroom soup

Hearty mushroom soup


  1. Put the porcini mushrooms in a bowl with the boiling water, soak for 25 minutes.
  2. Set a large pan over a medium heat; heat the oil, add the onion, carrot, garlic, rosemary and seasoning.
  3. Fry for 5 minutes until soft.
  4. Drain the porcini mushrooms, reserving the liquid, and finely chop.
  5. Add the porcini mushrooms and fresh mushrooms to the pan and fry for another 5 minutes.
  6. Add the stock, marsala or sherry, tomato purée, haricot beans and reserved porcini mushroom liquid.
  7. Cook for 30 minutes, adding extra stock if the soup becomes too thick.ination of mushrooms that you like, depending on what’s available.

Recipe from lakeland.co.uk/recipes

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The perfect warming winter soup


25g dried porcini mushrooms
250ml boiling water
2 tbsp olive oil
1 medium onion, finely diced
2 large carrots, diced
2 cloves garlic, finely chopped
1 tbsp chopped fresh rosemary
Salt and pepper
500g fresh mushrooms, any variety, roughly chopped
1.2 litre vegetable stock
5 tbsp marsala or dry sherry
2 tbsp tomato purée
100g tinned haricot beans, drained and rinsed


Time: 30 mins
Serves: 4
Nutrition: n/a