Hearty Mushroom Soup

• 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)

1. Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 minutes
2. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning.
3. Fry for 5 mins on a medium heat until softened.
4. Drain the porcini, saving the liquid, and finely chop.
5. Tip into the pan with the fresh mushrooms.
6. Fry for another 5 mins, then add the stock, marsala or sherry, tomato puree, barley and strained porcini liquid.
7. Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick.
8. Serve in bowls with Parmesan sprinkled over, if desired.
9. Once cooled can be frozen for up to one month.

porcini mushrooms, olive oil, onion, carrots, garlic, rosemary, vegetable stock, marsala, tomato puree, pearl barley, parmesan cheese

Taken from www.food.com/recipe/hearty-mushroom-soup-193820 (may not work)