Soup with champignons and barley. Step-by-step recipe for making mushroom soup with barley. How to cook mushroom soup with barley - recipes with photos
Pearl barley is one of those healthy cereals that cleanse the body of toxins and prevent diseases of the gastrointestinal tract. It contains fiber, provitamin A and silicic acid, improves immunity, strengthens the cardiovascular system. There is also no need to talk much about the benefits of mushrooms - everyone knows how much protein and vitamins they need for humans. That is why frozen mushroom soup with barley, the recipe for which we offer, is an amazing combination of not only tasty, but also healthy products.
You can freeze any mushrooms - champignons, oyster mushrooms, wild mushrooms, boletus mushrooms, honey mushrooms, boletus mushrooms and others. And even in winter you can prepare soup from them, which is in no way inferior to that cooked from fresh ones. For greater satiety and meaty flavor, chicken broth is also used.
Advice: Before cooking, barley should be left in cold water for 30 minutes, then pour boiling water for another 1 hour. Thanks to this, the cereal will be cleaned and steamed.
There are very few people who are not driven crazy by the fragrant aroma of wild mushrooms! “Silent hunting” is the favorite pastime of many city dwellers and the vast majority of villagers. Fresh forest mushrooms are dried, salted and pickled. Technologies of the 20th century added to these ancient methods of storage one more, perhaps the most common one today - freezing!
After all, what a pleasure it is to get a bag of peeled, pre-boiled mushrooms in winter and fry them with potatoes... or prepare a thick, aromatic soup that will appeal to both big and small (although it is extremely undesirable to give any mushrooms to children under 3 years old, after all, this is quite difficult for digestion, and also a very allergenic product). But what about those who did not bother with a strategic supply of frozen boletus and boletus in the summer?
Fortunately, in almost every store the shelves are full of bright bags of frozen mushrooms, there are also cultivated inexpensive honey mushrooms, and there are also royal porcini mushrooms. In any case, no matter what mushrooms you choose, before cooking they must be completely defrosted and rinsed very thoroughly with cold water, since bags of wild mushrooms often contain spruce needles and withered leaves.
I prefer to buy mushroom mixtures: they contain noble mushrooms, which provide taste and aroma, as well as simpler mushrooms for volume, which greatly reduces the cost of the entire purchase. My recipe today is very simple and unpretentious, but the soup turns out thick, rich and tasty.
Total cooking time – 0 hours 40 minutes
Active cooking time – 0 hours 10 minutes
Cost – average cost
Calorie content per 100 g - 34 kcal
Number of servings – 4 servings
Frozen mushroom soup recipe
Ingredients:
Mushrooms - 400 g frozen assorted
Pearl barley - 0.5 tbsp. (200 ml)
Carrots - 1 pc.
Onions - 1 pc.
Thyme - 0.5 tsp.
Salt - to taste
Black pepper - to taste
Water - 4 tbsp. (200 ml) or broth
Olive oil - to taste for sautéing vegetables
Greens - to taste for serving
Sour cream - to taste for serving
Preparation:
Place the pearl barley in a sieve and rinse with cold water until the water becomes completely clear.
Place the defrosted mushrooms in a colander and rinse with special care.
Mushroom soup with barley
The tradition of serving first courses has long been rooted in our usual cuisine, and many housewives consider lunch without soup incomplete. An excellent solution to diversify your diet can be mushroom soup, to which you add noodles, rice or pearl barley. The latter has many useful properties.
Features of cooking
There is no need to cook meat broth, as it can overwhelm the taste of the dish. It is best to choose dry boletus or aspen mushrooms (they are sold on the market all year round) and soak them in advance. They soak for 4-6 hours and then cook like regular broth. Then the soup will be more flavorful. If you can’t find dried ones, you can take fresh white or boletus mushrooms.
It is not recommended to cook broth with champignons or oyster mushrooms, since there will be practically no aroma left. If you have no other options, add at least a mushroom or vegetable flavored stock cube (if you don't mind spice). Pearl barley also needs to be filled with water for 3-4 hours in advance, so it’s better to start cooking at least half a day before the expected lunch. You can cook it in advance, since you will have to fry it with onions later.
How to cook mushroom soup with barley - recipes with photos
If you want to make a rich dish, it is better to use several varieties of mushrooms. Dried ones are suitable for broth, noble white, boletus or aspen mushrooms are useful for giving the soup a real taste and aroma, and inexpensive, available champignons or oyster mushrooms will add volume. You can also put rare ones, for example, Chinese wood or shiitake, nigella, pigwort. In addition, you will need vegetables: onions, carrots, potatoes.
Mushroom soup made from dried mushrooms with barley
This recipe is the simplest solution that requires minimal cost. You will need:
- dry mushrooms – 2-3 handfuls;
- carrot;
- bulb;
- potatoes – 2 pcs.;
- vegetable oil – 3 tablespoons;
- pearl barley – 1 cup.
Mushrooms and barley need to be soaked 4-5 hours in advance. Then start preparing the dish. Do this:
- Boil the cereal.
- Place the mushroom broth on the fire, after cutting the dried mushrooms into small pieces.
- Peel the potatoes and cut into cubes. When the broth boils, add the potatoes.
- Chop the carrots and finely chop the onion. Fry and add boiled pearl barley. Keep on the fire until the roast is browned.
- After 10-15 minutes, add the roast.
- Bring to a boil again, keep covered for a while and serve.
Frozen mushroom recipe
Avid mushroom pickers who collect their own mushrooms often manage to freeze their own supplies for the winter. Any variety is suitable for preparing a rich, aromatic dinner in winter or autumn; it turns out delicious even with honey mushrooms. You will need:
- frozen mushrooms – 800 g;
- potatoes – 3-4 pcs.;
- carrot;
- bulb;
- pearl barley – 1 cup;
- laurel;
- black pepper, salt.
It is more difficult to cook broth with frozen mushrooms than with dried ones, so it makes sense to add a special seasoning or a bouillon cube. If you're against spices, stick to black pepper. Do this:
- Thaw the mushrooms and, without draining the water, fill the pan full. Bring to a boil. Add bay leaf and pepper.
- Chop carrots and onions and fry. Add a glass of pre-cooked pearl barley.
- After 15 minutes, add the roast. Let it boil again, keep it covered for 10 minutes.
How to cook oyster mushrooms
If you don’t know how to cook mushroom soup with barley, start cooking with the simplest recipes. Oyster mushrooms are easy to buy at any store, and the dish will be very light. You will need:
- oyster mushrooms – 1.5 kg;
- potatoes – 2-3 pcs.;
- carrot;
- bulb;
- chicken back;
- pearl barley – 1 cup.
Oyster mushrooms shrink greatly in volume when cooked, and do not have a pronounced taste. Therefore, it is better to cook such a dish with chicken broth or with the addition of special spices. Do this:
- Place the chicken back with the remaining meat on it in a saucepan and cover with water. When the broth begins to boil, skim off the foam, add salt, pepper and bay leaf, reduce heat and leave covered for an hour.
- Remove the chicken and remove any pieces of meat from the skeleton.
- Cut the potatoes into cubes and place them in the broth.
- Finely chop the oyster mushrooms and fry until the liquid disappears.
- In a separate frying pan, fry the chopped carrots and onions, add pearl barley to them.
- Place oyster mushrooms, fried chicken, and pieces of chicken into the pan. Bring to a boil, leave covered for a while.
How to cook pearl barley soup with mushrooms in a slow cooker
If you have a pressure cooker or multicooker from a good company in your kitchen (for example, Redmond, Philips, Panasonic or Polaris), you will be able to prepare a delicious dish much faster. A lean, nutritious barley soup that contains few calories will work well. You will need the following ingredients:
- mushrooms to your taste – 1 kg;
- bulb;
- carrot;
- pearl barley – 1 cup;
Butter mushrooms, honey mushrooms or white mushrooms have a bright taste, but if you use champignons or oyster mushrooms, additional spices will be required. You need to prepare it like this:
- Soak the pearl barley in advance.
- Cut the mushrooms into small pieces.
- Grate the carrots. Finely chop the onion. Place them in a slow cooker, add sunflower oil and turn on the frying mode.
- Add mushrooms and cereals, cover with water. Add salt and spices. Leave on simmer mode for 40 minutes.
Champignon soup with barley and pickles
The original recipe for mushroom soup with barley is somewhat reminiscent of pickle soup. However, this dish can be prepared in a very unusual way to be sure to please your family and guests. You will need:
- pearl barley – 1 cup;
- pickled cucumbers – 4-5 pcs.;
- champignons – 1 kg;
- potatoes – 3-4 pcs.;
- carrot;
- bulb;
- tomato paste – 2 tbsp. spoons;
- beef on the bone – 500 g;
- Bay leaf.
Beef broth is best suited for pickle soup, but you can use chicken or pork. Prepare like this:
- Soak the pearl barley in advance, then cook.
- Pour water over the beef on the bones and bring to a boil. Skim off the foam, reduce heat, add salt and leave covered.
- Cut the potatoes into cubes and place them in the pan.
- Chop carrots and onions and fry. Then add the pickled cucumbers cut into strips and tomato paste (or fresh tomato puree).
- Cut the champignons into slices and fry in a separate frying pan.
- Place the vegetables in a pan, add pearl barley. Let it boil. Serve with sour cream for a great creamy taste.
Video recipes: how to cook soup with barley and mushrooms
Mushroom soup with barley will be an excellent solution for any lunch, because you can prepare it from available products. A raw mushroom, for example, butterfly or honey fungus, will add a wonderful forest aroma to the dish, and large champignons or oyster mushrooms will add volume (they need to be chopped in advance). Additional ingredients will help make your meal special every time.
Chef's recipe
Scottish porcini mushroom soup
Delicious Italian recipe with the addition of Parmesan
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Mushroom soup made from frozen mushrooms with barley
Mushroom soup made from frozen mushrooms with barley is easy to prepare, but requires quite a lot of time to prepare. However, only pearl barley is “to blame” for this. So if it is cooked in advance - for example, when preparing it as a side dish for some dish, you end up with “excess” - then everything will work out much faster.
- Recipe author: K. Kryn
- After cooking you will receive 4 servings
- Cooking time (excluding soaking pearl barley): 2-2.5 hours
Ingredients
- Frozen mushrooms – 3-4 handfuls
- Pearl barley – 1-2 handfuls
- Potatoes – 2-3 pcs. (small size)
- Onion – 1 pc. (small size)
- Carrots – 1 pc. (small size)
- Salt - to taste
- Butter (for frying)
- Sour cream (to add to the finished dish)
Step by step recipe
Soak the pearl barley. Rinse pearl barley thoroughly, place in a spacious bowl, pour cold water 3-4 cm above the surface of the barley and leave to swell for several hours.
Boil pearl barley. Rinse the swollen pearl barley thoroughly, put it in a small saucepan, pour boiling water 2-3 cm above the barley, add salt, stir, bring to a boil, reduce the heat, cover loosely with a lid and cook, stirring occasionally, until the water has completely evaporated.
Let the mushroom broth simmer. When the pearl barley is almost ready, you can start cooking the mushroom broth. Rinse the frozen mushrooms, put them in a three-liter pan, add cold water 4-6 cm below the edge of the pan, bring to a boil, reduce heat and cover loosely with a lid.
Fry pearl barley with onions in butter. Heat a dry frying pan slightly over medium heat, put a piece of butter in it and leave to melt. Peel the onion, cut into small cubes, add to melted butter and fry until translucent. Place pearl barley in a frying pan, mix with onion and fry for 5-7 minutes over medium heat, stirring continuously. Then cover the speedo with a lid and remove from heat.
Add carrots to mushroom soup. Having finished preparing the frying, peel the carrots, cut into strips, pour into the soup, stir, bring to a boil, reduce heat, cover loosely with a lid and let simmer for 5 minutes.
Check the potatoes for readiness. Once the potato pieces can be easily mashed with the back of a spoon on the side wall of the pan, you can continue.
Add fried pearl barley and onions to the mushroom soup. Stir, bring to a boil, reduce heat, cover loosely with a lid and let simmer for 2-3 minutes. Taste the soup for salt, add more salt if necessary, stir again, cover loosely with a lid, let simmer for another 2-3 minutes and remove the pan from the heat.
Mushroom soup made from frozen mushrooms with barley is ready! When serving, the soup can be seasoned with sour cream.
- Calories: 48 kcal.
- Proteins: 1.7 g.
- Fat: 1.8 g.
- Carbohydrates: 7.1 g.
Soup with barley and mushrooms... For many people, especially those who served in the army, this phrase does not evoke pleasant associations. Meanwhile, this soup has excellent taste and excellent nutritional value. It’s not for nothing that this particular dish was Peter the Great’s favorite.
There are many options for pearl barley soup with mushrooms - lean and with meat broth, in a saucepan and in a slow cooker, and even in a pot. Any recipe, if followed exactly, will give you excellent results. Another advantage of this dish is the inexpensive and very simple set of products used in its preparation.
How to cook soup with barley and mushrooms - 15 varieties
An excellent option for a lean, but very filling thanks to pearl barley and mushrooms, fried soup.
Ingredients:
- Pearl barley - 0.5 cups
- Mushrooms (champignons) - 500 grams.
- Potatoes - 3 pcs.
- carrots - 2 pcs.
- Onion - 1 pc.
- Salt, pepper, thyme
- Greens to taste
- Vegetable oil
Preparation:
Boil pearl barley and rinse in advance. Cut the potatoes into small cubes and place in boiling water. Chop the onion, grate the carrots, cut the mushrooms into cubes, fry in oil with seasoning. Place in a saucepan, add pearl barley, salt and pepper. 5 minutes before readiness, add greens.
Another version of a delicious lean soup, with beans and peas. The dish turns out to be very satisfying.
Ingredients:
- Small beans - 3 spoons
- Yellow peas - 2 spoons
- Green peas - 2 spoons
- Pearl barley - 6 spoons
- Onions, carrots, potatoes - 1 piece each
- Dry mushrooms - 3 spoons
- Salt, spices, herbs to taste.
Preparation:
Mushrooms, beans and peas must be soaked overnight. Drain the water. Soak the pearl barley for 3-4 hours, changing the water several times and thoroughly washing the barley. Add peas, beans and cereals to 2 liters of water, bring to a boil and cook over low heat until half cooked. Then add finely chopped potatoes, mushrooms, onions and carrots cut into slices, salt, spices, and herbs to the soup. Cook until done.
Very simple and quick pearl barley soup can be cooked using a slow cooker. At the same time, the taste of the dish will not suffer at all.
Ingredients:
- ½ cup pearl barley
- 450 grams of champignons
- 2 pieces of carrots and onions
- 5 potatoes
- 2 liters of water
- Salt, pepper, dill and parsley, vegetable oil
Preparation:
Pour boiling water over the cereal, pour vegetable oil into the multicooker bowl, add onion and carrots cut into half rings. Fry for 10 minutes, add champignons, continue the program for another 5 minutes. Place diced potatoes and cereal into the slow cooker, add salt, pepper and herbs. Select the “soup” program and wait for it to complete.
This recipe uses the same ingredients. Same as in the previous one. The main difference is that frying is not done at the beginning. Onions and carrots are simply sautéed and placed in the multicooker bowl at the same time as the other ingredients. Next, select the “soup” mode and after ½ hour the dish is ready.
Advice! Soup in a multicooker turns out especially tasty if you select the “Baking” program when preparing it.
Barley soup in a pot
Fresh wild mushrooms are best for this recipe. With them the soup will be very rich and aromatic.
Ingredients:
- 500 grams of mushrooms
- Half a glass of pearl barley
- 1 large carrot
- 1 large onion
- 1 large potato.
- Salt, spices to taste.
Preparation:
Boil pearl barley until almost done. Mushrooms must be cut into small identical pieces, onions must be chopped, carrots must be cut in the same way as mushrooms. Place the vegetables in a frying pan, add a tablespoon of vegetable oil, and put in the oven for half an hour. Meanwhile, the potatoes are cut into strips and placed in pots. Baked vegetables and pearl barley are also added there at the rate of 1 spoon of boiled cereal per 1 small pot. Next, the pot is filled with boiling water and placed in the oven for 40 minutes.
The second name of this soup is “rich” pearl barley soup, because it is cooked from two types of meat and three types of mushrooms.
Required ingredients:
- Beef on the bone - 200 grams
- Chicken for meatballs - 250 grams
- Three types of forest mushrooms - 250 grams
- Potatoes, onions, carrots - 2 pieces each
- Pearl barley - 1.2 cups
- Salt, pepper to taste
- Butter for frying
Preparation:
Pearl barley must be soaked for 2-3 hours, then rinsed several times. Set the beef on the bone to cook, adding 1 small onion and spices. After 2 hours, add cereal to the broth and continue cooking. Meanwhile, prepare the minced chicken and form it into meatballs. Wash the mushrooms thoroughly, soak for several hours, then rinse and boil again. After this, fry the mushrooms, as well as finely chopped onions and carrots in butter, and finely chop the potatoes. When the cereal is almost ready, add salt, spices, potatoes and sautéing to the soup, then the meatballs, and bring to readiness over low heat.
Advice! It is advisable to keep the meatballs in the refrigerator before cooking.
A very satisfying dish will especially help those who fast or do not eat meat at all. This hearty soup is perfect for the fall and winter.
Ingredients:
- Dried mushrooms - 25 grams
- Potatoes - 2-3 pieces
- Pearl barley - ½ cup
- Salt, herbs, seasonings to taste.
Preparation:
Pour boiling water over the mushrooms and leave overnight. Pour pearl barley with cold water for 2 hours, changing the water periodically. Strain the water from the mushrooms and put on fire. Add finely chopped mushrooms there. After the water boils, add cereal to the soup. When the cereal is almost ready, finely chopped potatoes, salt, spices and herbs are added to the soup. After 15 minutes the dish is ready.
This dish originated in Provence, where vegetable soups have long been very popular. Initially, it was prepared mainly by poor peasants - with water instead of broth, and with turnips instead of potatoes, then unknown in Europe. Below is a modern version of this dish.
Ingredients:
- Broth (meat or vegetable) - 3 liters
- Potatoes - 3 pieces
- Green beans, chopped cabbage, grated celery - 1 cup each
- Champignons – 150 grams
- Pearl barley - 1 cup
- Grated cheese - 1 spoon
- Milk - ½ cup
- Soy sauce - 2 spoons
- Dijon mustard - 1 teaspoon
- Bread - 4-6 slices
- Oil for frying
- Salt, pepper, spices.
Preparation:
Potatoes are cut into small pieces, beans - into pieces of the same length. Pearl barley is soaked and then washed several times. Cereals and vegetables are placed in a saucepan with boiling broth, the soup is brought to a boil and cooked over high heat for 15 minutes. Then the heat is reduced, salt and spices are added, and the dish simmers for another 15-20 minutes, until the pearl barley is ready. The bread is buttered. Sprinkle with cheese and fry in the oven for 10-15 minutes until golden brown.
The finished soup is mixed with soy sauce, Dijon mustard and milk. Served with fried bread.
A good soup option for children - tasty, healthy, nutritious and very simple.
Ingredients:
- Mushrooms - 250 grams
- Potatoes - 3 pcs.
- Barley-1/2 cup
- Processed cheese - 2 pcs
- Onions, carrots - 1 pc.
Preparation:
Mushrooms are cut into arbitrary pieces and boiled. Potatoes are cut into pieces. At this time, the onion is finely chopped, the carrots are grated, then the vegetables are sautéed. The cheese is grated. The pearl barley is boiled until almost done, and potatoes, mushrooms, cheese and sauteed vegetables are added to it. The soup is salted, pepper is added, the dish is cooked until tender, then ground in a blender.
This soup turns out to be very rich; it is best prepared in the cold season. A distinctive feature of this soup is that there are no potatoes in it.
Ingredients:
- ½ duck carcass
- 3-4 dried mushrooms
- ½ cup pearl barley
- 2 stalks of celery
- 2 tablespoons lemon juice
- Salt, pepper, bay leaf to taste.
Preparation:
Cook the duck, divided into pieces, for 20 minutes, skimming off the foam. Add pre-soaked mushrooms, well-washed pearl barley, chopped celery, spices and lemon juice to the broth. Bring the soup to a boil and place in a preheated oven until cooked.
This tasty and rich soup must be cooked from soft beef. Young veal on the bone is best.
Ingredients:
- Mushrooms - 210 grams
- Butter – 45 grams
- Onion - 1 pc.
- Tomato – 50 grams
- Water - 5 glasses
- Beef – 200 grams
- Pearl barley - ¼ cup
- Potatoes - 2 pcs.
- celery - 1 bunch
- Herbs, spices, salt to taste.
Preparation:
Vegetables are washed, peeled and cut into equal pieces. Chop the mushrooms and wash well. Wash the meat and cut into pieces. Rinse the cereal thoroughly. Fry the onions and mushrooms in oil, add meat, carrots and celery. After sautéing, add water to the soup and bring to a boil. Add pearl barley and cook until almost done. Then add finely chopped potatoes, salt, spices, herbs to the soup and cook until tender.
This version of the soup is distinguished by the use of a small amount of small pasta, which combines surprisingly well with pearl barley.
Ingredients:
- Pork – 500 grams
- Pearl barley - ½ cup
- Mushrooms - 250 grams
- Small curly pasta - 2 spoons
- Potatoes - 2 pcs.
- Onions, carrots, celery - 1 pc.
- Tomato paste - 1 spoon
Preparation:
Salt, black pepper, red pepper, bay leaf - to taste.
Cut the meat into portions, fry, then cook, skimming off the foam. Cut the onion, carrots and celery into strips. Sauté until almost done. Boil the mushrooms, then fry with tomato paste. Pour pearl barley with water for 2 hours. Constantly washing.
When the meat is cooked, add sliced potatoes and barley, after 8 minutes - sautéed vegetables and mushrooms, pasta, salt, spices. Cook until done.
The original recipe is especially relevant in the summer heat - this soup is easy to prepare and does not weigh on the stomach.
Ingredients:
- Fresh champignons – 400 grams
- Pearl barley - ½ cup
- 1 liter of kefir
- 0.5 liters of water
- 0.2 liters of cream
- Dill, salt, pepper.
Preparation:
Diced mushrooms and pearl barley are cooked until tender in a separate bowl, then cooled. Salt, spices, washed porridge, kefir, and dill are added to the mushroom broth. Before serving, add cream in portions.
This recipe is distinguished by the use of lamb, the favorite meat of the highlanders. To prepare it you will need:
Ingredients:
- 30 grams of lamb
- 250 grams of champignons
- a third cup of pearl barley
- 1 large green onion
- 1 carrot
- 1 celery
- butter for frying
- salt, spices, herbs to taste.
Preparation:
In a thick frying pan, fry the lamb and onion, cut into portions, until soft. Place the meat and onions in 2 liters of water and cook for 30 minutes over low heat, adding salt. We wash the soaked cereal several times and add it to the soup. Cut the carrots and celery into pieces and add to the soup. After 15 minutes, add mushrooms and spices, cook until tender. Just before removing the pan from the heat, add finely chopped herbs.
Advice! Lamb should be left in cold water for 1-1.5 hours before cooking.
Beetroot soup with mushrooms and pearl barley is no less tasty. In addition, preparing it is not at all difficult.
Ingredients:
- Chicken – 300 grams
- Pearl barley - 100 grams
- Beetroot – 0.5 kg
- Mushrooms - 150 grams
- Bow-1pcs
- Carrots - 1 pc.
- Bell pepper - 1 piece
- Tomato paste - 1 spoon
- Lemon juice - 2 tablespoons
- Greens, salt, pepper - to taste
Preparation:
Grate the beets, pour in lemon juice and simmer until tender. Boil the chicken and cook the pearl barley separately. Boil the mushrooms, then lightly fry. Sauté onions, peppers and carrots with tomato paste. Combine all ingredients and cook over low heat for 10-15 minutes.
Mushroom soup with barley is considered a classic of Russian cuisine. The set of products for it is not complicated: mushrooms - fresh, salted, dried, pickled, potatoes, onions and carrots. And yet, despite the vagaries of culinary fashion, barley soup confidently holds its position.
In dishes with mushrooms, the main thing is not to overdo it with spices, so as not to interrupt their own flavor.
Inventive housewives have come up with many variations on the theme of the familiar soup. Professionals have also performed well in creating new culinary masterpieces based on pearl barley, which has been undeservedly relegated to secondary roles. We suggest trying some of them to discover a new taste of a familiar dish.
How to cook mushroom soup with barley - 16 varieties
Our grandmothers used to make this kind of soup. Mushrooms from the forest, potatoes, carrots, onions from the garden and a handful of pearl barley - these are all the ingredients for success.
Ingredients:
- potatoes-2-3 tubers
- pearl barley - 100-150 gr.
- fresh forest mushrooms - 200 gr
- carrots - 1 pc.
- onion - 1 pc.
- salt, black pepper, a couple of bay leaves
- olive oil
- sour cream for serving
Preparation:
Pour three liters of water into the pan, heat it and add the prepared mushrooms. While they are cooking, let's fry carrots and onions.
We take the mushrooms out of the broth, cut them into slices and return them to the pan along with the fried potatoes and pearl barley. Cook for 10-15 minutes.
Then add a couple of bay leaves, salt and spices to taste. Cook until the potatoes are ready. It is better to let the soup brew for an hour.
Be sure to serve with sour cream. You can sprinkle with herbs.
This recipe uses instant barley. Regular pearl barley should be boiled separately for 20-30 minutes before adding it to the soup.
Sauerkraut and tomato juice will give the soup an appetizing sourness.
Ingredients:
- pearl barley - 1/2 tbsp.
- sauerkraut - 300 gr.
- any meat or mushrooms - 150-200 gr.
- carrots - 1 pc.
- onion - 1 pc.
- potatoes - 2 pcs.
- tomato paste or juice - 3 tbsp. l.
- vegetable oil - 2-3 tbsp.
- garlic - 3 cloves
- greenery
Preparation:
Cut the meat or mushrooms and fry in oil. Bring water to a boil in a saucepan and add meat or mushrooms.
Lightly fry the sauerkraut and transfer it to the pan.
We make a fry from onions and carrots, to which we add tomato paste or juice. Place them together with the chopped potatoes into a saucepan. Throw in bay leaf, salt, sugar, pepper to taste and cook for another 20 minutes over low heat. Then add pre-boiled pearl barley.
5 minutes before the soup is ready, add finely chopped herbs, chopped garlic and, if desired, a small piece of smoked brisket for flavor. Serve with sour cream.
Italians love this soup. Parmesan, garlic and cloves make it spicy.
Ingredients:
- porcini mushrooms (dry) - 5 gr.
- fresh or frozen mushrooms - 250 gr.
- carrots - 2 pcs.
- garlic - half a clove or dry on the tip of a knife (optional)
- potatoes - 5 pcs.
- tomato paste - 1 tbsp. l
- pearl barley - 60 gr.
- parmesan cheese - to taste (grated)
- cloves - 2 pcs.
- dill or parsley - to taste
- black pepper - to taste
- salt - to taste
- olive oil - 2 tablespoons
Preparation:
Dried mushrooms in this recipe are needed to give a rich taste.
Bring dry and frozen mushrooms to a boil, remove from heat and, cover with a lid, let steep for 30 minutes. Remove with a slotted spoon. Add 1-2 cloves, sea salt (to taste), dill or parsley and black pepper, chopped mushrooms to the broth and add water - up to 2 liters. Cook for about 40 minutes.
Fry grated carrots in olive oil. Salt. Add a couple of ladles of broth and simmer until done. If desired, add garlic (preferably dry) and cloves.
When the broth is cooked, add pearl barley. After 5 minutes - potatoes. A couple of minutes before it’s ready, add seasoning. And as soon as the potatoes are ready, remove from the heat and let sit for at least 20 minutes.
Serve the soup with Parmesan and black pepper.
Not everyone knows that real pickle is prepared with pearl barley. Pickle soup with mushrooms is perfect during Lent.
Ingredients:
- pearl barley - ¾ tbsp.
- fresh champignons - 400 gr.
- carrots - 1 pc.
- onion - 1 pc.
- potatoes - 3 pcs.
- pickles - 1 pc.
- tomato paste - 2-3 tbsp.
- vegetable oil - 2-3 tbsp. l.
Preparation:
Boil pearl barley. Place the chopped champignons in the pan and simmer them without adding oil. After the moisture has evaporated a little from the mushrooms, add carrots, onions, and tomato paste.
Add potatoes to the barley, after 10 minutes - sautéed vegetables with mushrooms, then chopped pickled cucumber, salt and spices.
Mushroom soup with rich beef broth is a good solution for the winter menu.
Ingredients:
- lean beef - 500 gr.
- vegetable oil - 1 tbsp. l.
- margarine - 2 tbsp.
- carrots - 2 pcs.
- garlic - 3 cloves (chopped)
- onion - 1 pc.
- celery - 2 stalks
- fresh mushrooms - 500 gr.
- beef broth cubes 3 pcs.
- pearl barley - ¼ tbsp.
- sour cream - ¼ cup
Preparation:
Fry the beef cubes until the juices turn dark brown. Add 2 cups of water and simmer
Dissolve margarine in a large saucepan and simmer carrots, onions, garlic, celery and mushrooms in it.
Add meat, 1.5 liters of water, broth cubes, barley to the pan and cook until the cereal is ready. Remove from heat and stir sour cream into the soup.
Mushrooms and pearl barley make ordinary cabbage soup more satisfying.
Ingredients:
- pearl barley - about a glass
- sauerkraut - 250-300g
- dried mushrooms - a handful
- onion - 1 pc.
- carrots - 1 pc.
- vegetable oil - 4-5 tbsp.
- salt to taste, two or three bay leaves, dill and parsley.
Preparation:
Pour boiling water over the pearl barley and mushrooms separately, cover with a lid and leave for a couple of hours.
Heat the oil in a soup pot, add the cabbage, stir, pour boiling water and simmer everything over low heat. When the cabbage becomes soft, add the mushrooms along with the water in which they were soaked.
Fry onions, carrots and strained pearl barley in oil. When the contents of the frying pan are browned, add them to the pan with cabbage and mushrooms. Add water to the desired consistency. Cook until the pearl barley and cabbage are ready.
It’s good to add grated parsnips to the mushroom soup along with carrots.
A unique recipe for solyanka. It combines the usual ingredients for this dish - olives, onions, tomato paste... But instead of meat products, fish is used. Barley will make the dish thick and rich, and fried salmon will be delicious.
Ingredients:
- pearl barley - 100 ml
- sea white fish - 1 kg
- onions - 2 pcs.
- carrots - 1 pc.
- bell pepper - 1 pc.
- mushrooms - 200 g
- pickled cucumbers - 400 g
- tomatoes - 3 pcs.
- tomato paste - 3 tbsp. l
- pitted olives - 1 jar (400 g)
- pitted olives - 1 can (400 g)
- cabbage - 200 g
- salmon fillet - 700 g
- vegetable oil
- parsley, bay leaf, black pepper, salt
Preparation:
From white fish we cook broth with the addition of bay leaves and a few black peppercorns. Then we filter and, together with the fish and pre-boiled pearl barley, put it back on the fire.
We clean the onions, carrots, bell peppers and mushrooms, wash them, cut them into strips and add them to the soup. Tomatoes, pickles and tomato paste also go there. We also add olives and black olives along with the liquid and finely shredded cabbage to the hodgepodge.
While the soup is cooking, fry the salmon fillet until golden brown and cut into slices.
Serve the fish solyanka hot with a slice of fried salmon, garnished with herbs.
The most delicious soup is made from forest mushrooms. It is important that the juice released from the mushrooms evaporate so that the taste and aroma become more intense.
Ingredients:
- mushrooms (any kind possible) - 300 gr.
- potatoes - 5 pcs.
- onion - half a medium onion
- carrots - 1 pc.
- pre-boiled pearl barley - 250 gr.
- salt, dill
- vegetable oil - 2-3 tablespoons..
Preparation:
Place a pan of water on the fire. We also send the peeled potatoes there. Add pearl barley and salt to boiling water.
Fry the mushrooms in a dry frying pan until the juice evaporates. Add 2 tablespoons of vegetable oil, onion, carrots.
When the potatoes are ready, add the mushrooms fried with carrots and onions. Boil for 5 minutes, add dill at the end.
Mushrooms and pearl barley go well with any meat. But duck has a special taste that will make the soup unforgettable.
Ingredients:
- duck - 1 pc.
- pearl barley - 100 gr
- parsley, celery (root) - to taste
- mushrooms (dried) - 3 pcs.
- allspice (peas) - 4 pcs.
- bay leaf - to taste
- sour cream - 200 g
- dill, parsley (greens) - 1 bunch
- salt to taste
- pepper - to taste
- lemon juice - 2 tbsp.
- water - 1 l.
Preparation:
Cut the duck into 6-8 pieces, put it in a saucepan, cover with cold water, add chopped parsley and celery roots, dried mushrooms, allspice, bay leaf and washed pearl barley. Bring to a boil, skim off the foam with a slotted spoon, then reduce the heat under the pan and simmer, covered, until tender.
Pour sour cream into the finished soup and bring to a boil again. If desired, season the soup with lemon juice.
If you pour boiled water over prepared vegetables, they will retain more vitamins.
With processed cheese, the usual soup will take on a creamy hue.
Ingredients:
- fresh champignons - 300 gr.
- onions - 2 pcs.
- carrots - 1 pc.
- potatoes - two tubers
- pearl barley - 2 tbsp. l.
- processed cheese - 100 gr
- salt, ground pepper, dill, vegetable oil
Preparation:
Chop the onion and simmer in vegetable oil until soft. Add carrots grated on a coarse grater.
Wash the champignons, remove any damage, cut them into slices and add them to the pan along with the pre-boiled pearl barley.
Cut the processed cheese into small cubes, pour boiling water over it and mash with a fork. Pour into the pan and cook for another 5 minutes.
Remove from heat. Add salt, dill and pepper.
The recipe for this wonderful soup is from an old magazine. The chicken and mushroom broth is delicious.
Ingredients:
- chicken - 500 gr.
- pearl barley - 1/2 cup
- dry mushrooms - 50 gr.
- potatoes - 2 tubers
- carrots - 1 pc.
- onion - 1 pc.
- vegetable oil and butter for frying
- salt, pepper mixture, bay leaf
Preparation:
Warm up 1.5 liters. water, salt, pepper and add bay leaf. Place the chicken in the water. Cook for 30 minutes.
Pour 300-400 ml of mushrooms. hot water and leave for 15 minutes. Then cut into small strips. Remove the chicken from the broth. Mix the mushroom infusion and chicken broth and, adding barley, cook for 20 minutes. Add potatoes.
Fry the onions and carrots in a mixture of oils for 3-4 minutes, add the mushrooms and fry everything together for another 5 minutes.
Cut the chicken into cubes and add to the soup along with fried mushrooms, onions and carrots. Varrhythm for another 5 minutes.
The peculiarity of this recipe is its bright tomato flavor, which will make the soup spicy.
Ingredients:
- dried mushrooms - 50 gr
- pearl barley - 1 tbsp.
- potatoes - 300 gr.
- carrots - 1 pc.
- tomato paste - 3 tbsp. l.
- salt and ground pepper
Preparation:
We wash the pearl barley in cold water, then add hot water, bring to a boil and drain the water.
Pour 2 liters of water into the pan. When the water boils, add the pearl barley and cook for 30 minutes. Then add chopped potatoes and carrots, grated on a coarse grater.
Pound dried mushrooms in a mortar or grind in a blender and add to the soup. After 15 minutes, add salt, ground pepper and tomato paste.
In 10 minutes the soup is ready!
The pumpkin will add a little sweetness to the soup. Do not forget that pumpkin retains its beneficial properties even after heat treatment.
Ingredients:
- porcini mushrooms - 2-3 pcs.
- pumpkin - 300 gr.
- celery - 1/2 medium tuber;
- carrots - 1 pc.
- onion - 1 pc.
- celery - 2 stalks
- pearl barley - 50 gr.
- vegetable oil - 1 tbsp.
- vegetable broth - 1.5 l.
- Bay leaf, thyme sprig, salt, ground black pepper
- garlic - 1 clove
Preparation:
Let the pearl barley cook. Heat the oil in a large thick-walled pan and fry the finely chopped onion until transparent, add slices of mushrooms, chopped stem celery and other vegetables. Simmer for 5-7 minutes over low heat, stirring occasionally.
Then pour in hot vegetable broth, add boiled pearl barley (after draining the water), thyme with bay leaf, salt and pepper and cook for about 15-20 minutes. Remove the thyme sprig and bay leaf and let the soup brew.
Serve with chopped parsley and chopped garlic.
A special feature of this soup is the use of salted mushrooms.
Ingredients:
- pearl barley - 1/3 tbsp
- vegetable broth - 2 l.
- pickles - 2 pcs.
- salted mushrooms - 200 gr.
- carrots - 1 pc.
- onion - 1 pc.
- potatoes - 2 pcs.
- cucumber pickle - 100 ml.
- vegetable oil - 1 tbsp.
- 1 bay leaf, salt, pepper, herbs
Preparation:
Cut potatoes, pickles and mushrooms into cubes, carrots into thin strips. Onion - small cubes. Place the swollen pearl barley in a saucepan, add vegetable broth and cook until soft.
Add potatoes to the pan. After 10 minutes - salted mushrooms and bay leaf.
While the soup is cooking, sauté the onion in vegetable oil. Add carrots, pickles to it and simmer for 3-5 minutes. Place the fried vegetables in a saucepan with soup, pour in the cucumber pickle. Let it simmer for 2-3 minutes and turn it off. Let's brew.
In the summer, you can often find chanterelles, beloved by many, in markets. The recipe for mushroom soup with barley and chanterelles is just for this case.
Ingredients:
- pearl barley - ¼ tbsp.
- water - 8 tbsp.
- potatoes - 2-3 tubers
- bacon - 4 slices
- onion - 1 pc.
- mushrooms - 220 gr.
- salt, pepper, dill, parsley - to taste
Preparation:
Bring 8 cups of water to a boil and add the washed barley and salt. After 20 minutes, add the diced potatoes.
Fry the bacon until golden brown and transfer to a paper towel to drain excess fat. Separately, fry the chanterelles along with one spoon of rendered bacon fat. Add onion, salt and pepper.
When the potatoes are ready, add the fried mushrooms and season with salt and pepper to taste.
When serving, add fried bacon, dill, parsley and dill to each plate.
This soup is prepared with pancetta - cured meat with spices, several types of mushrooms, and the addition of Madeira.
Ingredients:
- butter - 15 gr.
- dried porcini mushrooms - 30 gr
- olive oil - 3 tbsp. l.
- pancetta - 225 gr.
- garlic - 3 cloves
- boletus - 250 gr.
- chanterelles - 150 gr.
- pearl barley - 55 gr
- chicken broth - 1 l
- bay leaf - 1 pc.
- parsley - 3 stalks
- fresh thyme - 3 stalks
- salt, ground black pepper - to taste
- Madeira - 3 tbsp. l.
Preparation:
Wash dried white mushrooms well under cold water, add warm water and leave for 20 minutes.
Melt the butter in a thick-bottomed saucepan, add olive oil and fry the finely chopped pancetta until golden brown. Add chopped garlic and fry for another 2 minutes. Then add thinly sliced fresh mushrooms and cook until soft.
Drain the water from the porcini mushrooms and add them to the pan along with the broth, pearl barley, sprigs of parsley and thyme. Bring to a boil and cook for 30 minutes over low heat.
At the end, remove the sprigs of greenery, add salt and pepper and serve, adding Madeira.
Mushroom soup with barley
Good afternoon, dear housewives! Mushroom soup with barley, the recipe for which we would like to offer you in this article, is a very satisfying, tasty, low-calorie, healthy and at the same time very simple first course.
Our grandmothers prepared this soup, and therefore its taste may seem familiar to many, the same taste from childhood.
This dish is perfect, which is very important, for vegetarians if they do not add meat to the composition, and for meat eaters if the soup is prepared with beef or pork ribs, and even for those who fast and consume exclusively vegetable dishes.
To prepare mushroom soup according to our recipe, you will need about an hour of time and a standard soup set of products, which includes, perhaps, only mushrooms from a non-standard package.
You will need:
- Boletus mushrooms, champignons, porcini mushrooms, honey mushrooms or any others to your taste – 250 gr.
- - 1 PC.
- One onion.
- - 3 pcs.
- – 150 gr.
- Beef on the bone or any soup meat set (meat may not be used in cooking) – 500 gr.
- Salt, spices, pepper - all ingredients to taste
- tooth
- Water – 3 liters
- – 3 spoons
On a note! You can take fewer vegetables for mushroom soup, but more mushrooms and pearl barley, then the forest aroma and taste of the cereal will be more noticeable. But that's how you like it.
How to cook:
1. If you plan to cook mushroom soup with pork or beef broth, the first step is to cook the meat. We wash it, fill it with water and cook it, depending on how much product is taken and what kind, for about 40-60 minutes.
Attention! If the meat ingredient is not taken, then this stage of cooking can simply be omitted; if you cook in broth, it means that further according to the recipe, the products will be added to it, and not to clean water.
2. Pour boiling water over the barley and leave for 30 minutes.
3. We clean the mushrooms, rinse them to remove all kinds of sand, leaves, and other dirt. We cut the products coarsely, about one mushroom into 2-3 parts. If the mushrooms are large, then, of course, they should be cut smaller.
4. Fill the mushrooms with water and let them cook until done, salting the product a little beforehand. This item is only needed if you take mushrooms from the forest; if you purchased champignons, you do not need to boil them first.
Attention! If the soup is prepared with meat broth, then the mushrooms should be added to the pan with the meat 20 minutes before the beef or pork is ready. If mushroom soup is made without meat, then the remaining products should be placed in a saucepan with the mushrooms, draining the water after boiling them and adding new ones.
5. We clean the carrots and onions, chop the products as you like, smaller or larger, fry in oil until the onions are slightly browned and the carrots become soft in consistency.
6. Drain the water from the cereal, pour the pearl barley into the vegetables in the frying pan, stir, simmer under the lid for 10 minutes, adding half a glass of water to the frying pan.
7. Peel the potatoes, cut them, place them in a saucepan with mushrooms and/or meat, depending on how you decide to prepare the soup. Cook for 5 minutes.
You can check the readiness of the dish by tasting the barley and potatoes from the soup. Just take a spoon and scoop out these ingredients. If they are ready, you can turn off the fire, but the mushroom soup itself should stand a little longer under the lid so that the cereal steams and picks up the mushroom aroma.
9. After half an hour, when the mushroom soup with barley has infused, it can be served, poured in portions and seasoned with sprigs of green dill or parsley on top. To suit your taste, you can add a spoonful of sour cream to this soup when serving.
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