Sticky onion & porcini mushroom soup

Name: Sticky onion & porcini mushroom soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4
Ingredients: ½ butternut squash (about 750g), peeled, halved and cut into 2cm chunks; 3 tbsp olive oil, plus extra to serve; 20 g dried porcini mushrooms; 30 g unsalted butter; 1 pack 4 Onions, thinly sliced; 1 bay leaf; 1 bushy sprig rosemary; 2 clove/s garlic, sliced; 120 g pearl barley; 1 L chicken or vegetable stock; Parmigiano Reggiano, finely grated, to serve

If you’ve never considered soup a proper meal, this recipe will change your mind. We like things on the chunky side, but add more stock if you prefer something a little brothier.

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Low in saturated fatSource of protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook1 hr 10 mins
Total time1 hr 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ butternut squash (about 750g), peeled, halved and cut into 2cm chunks
3 tbsp olive oil, plus extra to serve
20g dried porcini mushrooms
30g unsalted butter
1 pack 4 Onions, thinly sliced
1 bay leaf
1 bushy sprig rosemary
2 clove/s garlic, sliced
120g pearl barley
1 L chicken or vegetable stock
Parmigiano Reggiano, finely grated, to serve

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.
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.
Remove the bay and rosemary, then serve the soup topped with the remaining squash, some grated cheese and a drizzle of olive oil.

Typical values per serving when made using specific products in recipe