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Hearty Mushroom Soup

Perfect during the colder months

serves 4-6


    • 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


  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. Fry for 5 minutes until soft.
  3. Drain the porcini mushrooms, reserving the liquid, and finely chop. Add the porcini mushrooms and fresh mushrooms to the pan and fry for another 5 minutes.
  4. Add the stock, marsala or sherry, tomato purée, haricot beans and reserved porcini mushroom liquid. Cook for 30 minutes, adding extra stock if the soup becomes too thick.

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