Hearty Mushroom Soup Recipe | Lakeland Inspiration

Ingredients

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