Mushroom soup with barley is a free variation on the theme of preparing a classic European dish in Russian.
To make the mushroom soup even leaner and healthier, we will add pearl barley to it. The fact is that this, at first glance, inconspicuous cereal contains a huge amount of vitamins and minerals, proteins, carbohydrates and even vegetable fats. That is, pearl barley can practically be consumed in its pure form and replenish the body’s reserves with all the necessary microelements.
A step-by-step recipe for making this soup with photos can be found below. From it you will learn how to cook a healthy and satisfying mushroom soup with barley at home. To diversify the taste of the dish, we will use several types of mushrooms: champignons, oyster mushrooms, milk mushrooms, chanterelles. You can also replace this list with your favorite products. Traditionally, mushroom soup is cooked with milk or sour cream. We will cook it in water and use sour cream as a sauce when serving.
Let's start cooking.
How to cook porcini mushroom soup with barley?
How to cook mushroom soup is a question that worries many. You can cook lean mushroom soup, you can cook mushroom soup with chicken broth or mushroom soup with meat broth, and in addition – mushroom soup with processed cheese or mushroom soup with cream. There are many recipes, but today we will tell you about mushroom soup made from porcini mushrooms with barley
We will share a recipe for a delicious porcini mushroom soup with pearl barley, potatoes and carrots. It's very filling and warming, making it perfect for a fall menu.
Mushroom soup with barley
Don't be intimidated by the large list of products for mushroom soup with barley. They all fit comfortably on this cutting board))).
First, let's look at pearl barley. To quickly cook soup for lunch, soak the pearl barley in the evening or pour boiling water over it for at least a couple of hours.
I chose the second one, since I had no plans to cook barley soup. I just looked in the refrigerator and asked: well, what are we having for lunch today? This is how my morning starts like this))) I noticed some mushrooms in the refrigerator, a piece of sausage, and the rest is in every refrigerator - onions, carrots, potatoes and tomato paste!
I wash the soaked pearl barley and pour it into a saucepan. I fill it with clean water (either cold or hot) and add chopped potatoes.
While the pearl barley and potatoes are cooking, I’ll take care of the vegetables. They need to be fried a little in a frying pan.
To begin, I put the sausage and onion cut into strips into the frying pan. Add 2 tablespoons of oil and turn on the heat, but moderate.
Let them fry a little and then add the mushrooms and carrots. Stir and fry for a couple of minutes.
Since there are a lot of vegetables, they are no longer fried, but stewed. This is even better.
Friends, this mushroom soup is very aromatic and delicious with the addition of celery. If your family is not picky, add a little more. I added the small stem with caution since my dad is a picky eater. I even marinate tomatoes for the winter without celery!
Well, and a generous spoonful of tomato. Mix everything with a wooden spoon, salt and pepper to taste.
At this point, about 20 minutes have passed, our pearl barley and potatoes are almost ready. Don't worry if the pearl barley is still hard. While the soup cooks and infuses, the pearl barley will arrive!
That's it, pour the stewed vegetables from the frying pan into the pan and add bay leaf and chopped garlic.
Boil the mushroom soup with barley for no more than 5 minutes, with a slight bubbling. And at the very end, add chopped parsley. Well, or dill. Who has what at hand.
Turn off the heat, close the pan with a lid and forget about the soup for at least 15 minutes. During this time, the soup will infuse and then you can call everyone for lunch!
Friends, bon appetit and see you new recipes on our delicious and homemade!
PS And I went to cook a tasty and aromatic jam from pears and apples.
This year we are very pleased with these fruits with their harvest, and the price, of course! Recipe? Of course he will, just a little later! First, I will tell you a recipe for a delicious cake made from poppy seed sponge cake, delicate cream and lemon curd! Want to? Come to visit!
Cooking method:
- Rinse the pearl barley thoroughly, add 1 glass of hot water, and let stand for half an hour.
- Peel and wash carrots, onions and potatoes. Grate the carrots on a coarse grater. Chop the onion, cut the potatoes into small cubes.
- Wash the porcini mushrooms, cut into small cubes, add cold water and cook for 20 minutes. Place the mushrooms in a colander and drain the liquid.
- Pour fresh water into the pan. Add soaked pearl barley and cook for 20 minutes.
- Add potatoes and cook for another 7 minutes.
- Heat the butter in a frying pan, fry the onions and carrots, stirring, for 5 minutes. Add boiled mushrooms, add salt and fry together for another 5 minutes.
- Place vegetables and mushrooms in a pan with barley, add peppercorns and cook for 10-15 minutes.
- Finally add chopped parsley, cover and remove from heat. Let the soup brew for 15 minutes and serve with sour cream.
Ingredients
To prepare mushroom soup from champignons with barley, you need to take the following ingredients:
- water - 2 l;
- meat for broth (preferably chicken or turkey, since poultry goes better with mushrooms than pork, lamb or beef) - 300 g;
- potatoes (if the soup is prepared on a diet or by a person who prefers proper nutrition, then the vegetable can be omitted, because starch helps slow down metabolism) - 3 pcs.;
- bell pepper - 1 pc.;
- carrots - 1 pc.;
- onion - 2 pcs.;
- champignon mushrooms - 400 g;
- pearl barley - 120 g.
Salt, pepper, herbs, bay leaf are added as desired and to taste.
Before serving, you need to let the dish sit for a while.
Frozen mushroom soup with potatoes
Pour a very tasty, aromatic mushroom soup with potatoes and fresh cabbage into plates.
Add a spoonful of sour cream and you are ready for a great lunch. Be sure to try it. All your loved ones will be very happy with this dinner.
Bon appetit!
Author of the publication
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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.
In winter, sometimes there is a desire to make mushroom soup. In the summer, everything is simple - there are still mushrooms in the forests, so you can simply collect the main ingredient, while at the same time spending a lot of time in the fresh air.
In winter, there is obvious tension with mushrooms in the forest. And in stores the standard selection is oyster mushrooms and champignons, which are still far from the aroma of real forest mushrooms. So I usually cook it, which I also really love.
This same recipe combines fresh and dried white champignons, and there is also pearl barley and potatoes. Unlike the above recipe, this version of the soup is simpler in taste, but it requires a little more work to prepare.
For mushroom soup with barley you will need:
- Fresh champignons or oyster mushrooms. ~300 gr.
- Dried porcini mushrooms. Several records.
- Pearl barley. ½ cup.
- Potato. 3-5 tubers depending on size.
- Onion. 1 large onion.
- Carrot. 1 PC.
- Salt. Taste.
- Water. ~ 2 liters.
The result is approximately 3 liters of tasty and thick soup.
The most delicious frozen mushroom soup recipe
A wonderful soup for lunch, it cooks quickly and turns out delicious. It’s simply great with sour cream, with a bright mushroom aroma.
Ingredients
- Frozen wild mushrooms – 400 gr
- Potatoes - 3 pieces
- Carrots - 1 piece
- 1 medium onion
- Bunch of green onions
- Cabbage - 400-500 gr
- Mushroom broth - 2 tablespoons
- Salt pepper
- Vegetable oil
How to make mushroom soup from frozen mushrooms
Let's start cooking the soup by preparing all the ingredients. In advance, place the frozen mushrooms from the bag onto a plate and leave them to defrost at room temperature. We wash and peel the vegetables, wash a bunch of green onions.
Place a pan of water on the fire. I have a 3.5 liter saucepan, I usually pour about 2 liters of water into the soup.
We cut three potatoes into small pieces for soup, as we are used to, so that it is convenient to eat. Place in a saucepan.
While the potatoes are boiling, finely chop the cabbage.
Using a coarse grater, grate the carrots and chop the onion.
After the water boils, let the potatoes cook for about 5 minutes. Add the chopped cabbage and cook for another 7 minutes.
Rinse the defrosted mushrooms under running water and let them drain in a colander.
We cut them into 3-4 parts, small ones can be cut in half.
Place the mushrooms in the pan with the vegetables. They can be fried with onions and carrots, but I find that just boiling them gives more flavor.
We will cook for another 5-7 minutes until fully cooked. The heat can be reduced, but in the meantime, pour 2-3 tablespoons of vegetable oil into the frying pan and set it to heat up. Add the onion, fry until transparent, add the carrots. Cook until the vegetables are soft and lightly golden.
For more flavor, add a couple of tablespoons of mushroom broth and stir. Add salt and pepper. I always use 12 Vegetables and Herbs Seasoning, it has everything I need - delicious salt, seasonings.
Add the fried vegetables to the soup and cook for another 3 minutes. Test for doneness and add salt and spices if necessary.
Finely chop the green onions. If all the ingredients are cooked, put the onion in the pan.
Cook for a couple more minutes, turn off the heat. Cover with a lid and let it brew for about 15 minutes. The soup is ready, you can start lunch.
