Sticky onion & porcini mushroom soup
Prep
10 mins
Cook
1 hr 10 mins
Servings
4
Difficulty
Medium
This is one of my favourite soups to make when I want something deeply satisfying and warming. Slowly caramelized onions meet earthy porcini mushrooms, creating a rich, sticky base that's absolutely delicious. The butternut squash adds natural sweetness and is packed with vitamin A for immune support. What I love most is how simple it is to throw together, even though it tastes like you've spent hours in the kitchen. Just over an hour of mostly hands off cooking, and you'll have a comforting bowlful that costs very little to make.
Ella x
Ingredients
- ½butternut squash((about 750g), peeled, halved and cut into 2cm chunks)
- 3 tbspolive oil(plus extra to serve)
- 20 gramsdried porcini mushrooms
- 30 gramsunsalted butter
- 1onions(pack 4 Onions, thinly sliced)
- 1bay leaf
- 1rosemary
- 2 clove/sgarlic(sliced)
- 120 gramspearl barley
- 1 litre/sstock
- 1parmigiano reggiano(finely grated, to serve)
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. In a roasting tin, toss the squash with 2 tbsp oil, then season and roast for 25-30 minutes until golden. Meanwhile, bring a kettle of water to the boil. Put the porcini in a heatproof jug and cover with 200ml just-boiled water. Set aside for at least 20 minutes. Scoop the mushrooms out and roughly chop, reserving the soaking liquid.
- 2
While the mushrooms are soaking, put the remaining 1 tbsp oil and the butter in a large pan over a medium heat. Once the butter has melted, add the onions, bay and rosemary. Put a lid on and cook, stirring from time to time, for 15 minutes, then take the lid off and continue to cook for 20-25 minutes, stirring more frequently, scraping up any stuck bits, until the onions are soft. Add the garlic and cook for a few minutes. Stir in the barley, stock, 500ml water, the mushrooms and soaking liquid (discard any sediment) and ½ of the roasted squash. Bring to the boil, then turn the heat down and simmer for about 20 minutes, until the barley is tender.
- 3
Remove the bay and rosemary, then serve the soup topped with the remaining squash, some grated cheese and a drizzle of olive oil.
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