Recipe for soup with barley and mushrooms. Barley mushroom soup recipe How to make mushroom barley soup

28.12.2021

Mushroom soup with barley

Good afternoon, dear hostesses! Barley mushroom soup, the recipe of 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 also prepared such a soup, and therefore its taste, perhaps, will 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 only vegetable dishes.

To prepare mushroom soup according to our recipe, it will take about an hour and a standard soup set of products, which includes, perhaps, only mushrooms from a non-standard package.

You will need:

Mushrooms boletus, champignons, mushrooms (white), mushrooms or any other to your taste - 250 gr.
- 1 PC.
One bulb.
- 3 pcs.
- 150 gr.
Beef on the bone or any soup meat set (you can not use meat in cooking) - 500 gr.
Salt, spices, pepper - all ingredients to taste
Zubok
Water - 3 liters
- 3 spoons

On a note! You can take less vegetables for mushroom soup, but more mushrooms and barley, then the forest aroma and taste of cereals will be more felt. 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 thing we do is boil the meat. We wash it, fill it with water and cook, depending on how much product is taken and what about 40-60 minutes.

Attention! If the meat ingredient is not taken, then this cooking stage can simply be omitted, if you cook in broth, which means that further according to the recipe, the products will be added to it, and not to pure water.

2. Pour the barley with boiling water, leave for 30 minutes.

3. We clean the mushrooms, wash them from 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. Pour the mushrooms with water, set to cook until cooked, a little pre-salting the product. 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 cooked in meat broth, then the mushrooms should be thrown into the pan with meat 20 minutes before the beef or pork is ready. If the mushroom soup is made without meat, then the rest of the products should be put in a saucepan with mushrooms, draining the water after boiling them and pouring a new one.

5. We clean the carrots and onions, chop the food as you like, smaller or larger, fry in oil until the onion is slightly browned, and the carrot becomes soft in consistency.

6. Drain the water from the cereal, pour the barley to the vegetables in the pan, mix, simmer under the lid for 10 minutes, adding half a glass of water to the pan.

7. We clean the potatoes, cut them, send them to the pan with mushrooms and / or meat, depending on how you decide to cook the soup. We cook 5 minutes.

The readiness of the dish can be checked by tasting barley and potatoes from the soup. Just take a spoon and take out these ingredients. If they are ready, the fire can be turned off, but the mushroom soup itself should stand a little longer under the lid so that the grits are steamed and pick up the mushroom aroma.

9. Half an hour later, when the mushroom soup with barley is infused, it can be served on the table, pouring in portions and seasoned with sprigs of green dill or parsley on top. To your taste, you can add a spoonful of sour cream to this soup when serving.

The best way to use pearl barley is soup, which turns out to be hearty, fragrant and appetizing. The most common option is pickle, but no less delicious barley soup is obtained with chicken, mushrooms or fish. Below are the most delicious recipes that will appeal to even those who do not really like this cereal.

Pickle soup is thick and rich. If you want to please your family with a new hot dish, then this is an ideal option.

Ingredients:

pork ribs - 570 g;
pearl barley - 120 g;
carrot - 110 g;
tomato paste - 5 tbsp. spoons;
pickled cucumbers - 120 g;
onion turnip - 70 g;
salt;
potatoes - 230 g;
allspice;
vegetable oil - 3 tbsp. a spoon;
lavrushka - 2 sheets.

Cooking:

In the evening, rinse the cereal, place in a container with water. Leave until the morning.
Rinse the ribs. Place in a saucepan. Pour in three liters of water.
When boiling, remove the foam. Cook for an hour.
Grind the carrots on a coarse grater.
Cucumbers cut into cubes.
Chop the onion.
Heat up a frying pan with oil. Put carrots and onions, simmer.
Add cucumbers. Cover with a lid. Simmer for 10 minutes.
In a separate pan, mix lavrushka with tomato paste. Salt.
Add allspice.
When the ribs are cooked, take it out. Cut the meat.
Add barley to broth.
Boil for a quarter of an hour.
Put potatoes, fry.
Return meat to container.
Pour in the tomato paste.
Cook for another quarter of an hour under the lid. Remove from fire. Let it brew.

Mushroom soup

For many, the taste of childhood is mushroom soup with barley. Delicate, fragrant, nourishing. A good option for the whole family for lunch.

To make the soup tender and rich, with soft cereals, barley must be soaked in advance. It is better to do this at night.

Ingredients:

meat of any kind - 450 g;
large potatoes - 2 tubers;
carrots - 1 pc.;
barley - 3 tbsp. spoons;
pepper;
bulb;
salt;
laurel - 2 sheets;
sunflower oil;
boiled mushrooms - 200 g.

Cooking:

Wash the cereal, pour boiling water.
Set aside for an hour and a half. During this time, the cereal will swell.
Wash the meat, put in a pot of water.
Boil for half an hour.
Drain the water from the cereal, add to the meat.
Boil an hour.
Cut potatoes into cubes.
Place in broth.
After a quarter of an hour, add boiled mushrooms.
Chop the onion.
Grate carrots.
Fry the vegetables in a pan with oil, send to the soup.
Place lavrushka, pepper. Salt.
Boil for a quarter of an hour.
Remove the meat, chop, return to the soup.

Solyanka with barley

Despite its diversity, Russian cuisine is very simple. Solyanka is a national dish. There are many options for its preparation. But no matter what broth you decide to cook it with, pickled cucumber is a must-have ingredient. Delight your family with a stew with the addition of pearl barley.

Ingredients:

beef - 270 g;
lemon - half;
pickled cucumber - 2 pcs.;
ham - 160 g;
tomato paste - 3 tbsp. spoons;
smoked sausage - 160 g;
potatoes - 4 tubers;
onions - 2 heads;
barley - 130 g;
sour cream - 2 tbsp. spoons;
salt - 1 tbsp. a spoon;
pitted olives - per serving 5 pcs.

Cooking:

Prepare a pot with high sides. Pour in water.
Rinse the beef, remove the tendons, cut into cubes.
Cut the sausage and ham as well.
Place meat products in water. In the process, skim off the foam.
Peel potato tubers, chop.
Boil barley separately.
Chop the onion.
Slice cucumbers.
Fry the onion in a pan. Add cucumbers.
Pour in the tomato paste. Put out a quarter of an hour.
Transfer to broth. Add potatoes. Salt.
Boil for a quarter of an hour.
Drain the water from the barley, transfer to the broth.
Boil for a quarter of an hour.
Pour juice from half a lemon.
Cover with a lid.
Leave for an hour and a half.
Gradually add olives.

In chicken broth

Soup with barley on chicken broth is very fragrant and tasty.

Ingredients:

barley - 100 g;
chicken thighs - 2 pcs.;
rosemary - 1 teaspoon;
water - liters;
carrot - 1 pc.;
onion - 1 pc.;
vegetable oil - 2 tbsp. spoons;
lemon - 1 pc.;
ground black pepper;
potatoes - 2 pcs.;
salt;
celery - 2 branches.

Cooking:

Soak the cereal beforehand.
Pour water into a saucepan. After boiling, place the thighs. Boil.
Drain the liquid from the barley.
Transfer to a saucepan. Boil for half an hour.
Chop the onion. Grate carrots on a coarse grater. Cut celery.
Potatoes - cubes.
Heat up a frying pan, add oil. Fry the onions first, then the carrots. Put out. Place celery.
Sprinkle rosemary, salt and pepper.
Mix.
Put the potatoes into the broth.
Remove the chicken, remove the bones. Cut. Return to broth.
Add roast. Boil for a quarter of an hour.
Pour lemon juice into each plate, pour greens.

Fish soup with barley

Soup with pearl barley in fish broth will help diversify the diet.

Ingredients:

salmon - 900 g;
lemon juice - 1 tbsp. a spoon;
black pepper;
barley - 110 g;
potatoes - 4 tubers;
bulb;
carrots - 2 pcs.;
salt.

Cooking:

Pour the cereal with water, leave for a couple of hours.
Put the fish in the pot. Fill with water. Boil.
Pour in lemon juice. Salt.
Boil for half an hour. Strain. Select bones from salmon.
Boil barley separately. Drain water, rinse.
Chop the onion. Grate a carrot.
Fry vegetables with oil.
Bring the broth to a boil.
Cut potatoes into cubes.
Add grits and potatoes to the broth, then salmon and fry.
Cook until components are ready.

Barley is one of those useful cereals that cleanse the body of toxins and are the prevention of diseases of the gastrointestinal tract. It contains fiber, provitamin A and silicic acid, improves immunity, strengthens the cardiovascular system. It’s also not worth talking much about the benefits of mushrooms - everyone knows how much protein and vitamins they need for a person. That is why the frozen mushroom soup with barley, the recipe of which we offer, is an amazing combination of not only tasty, but also healthy products.

You can freeze any mushrooms - champignons, oyster mushrooms, forest porcini, or mushrooms, mushrooms, butter mushrooms and others. And cook from them even in winter soup, which is in no way inferior to cooked from fresh. For greater satiety and meat flavor, chicken broth is also used.

Advice: barley should be left in cold water for 30 minutes before cooking, then pour boiling water for another 1 hour. Thanks to this, the cereal will be cleaned and steamed.

Ingredients

Servings: - + 15

frozen mushrooms 350 g
pearl barley 150 g
olive oil 50 g
sprigs of parsley 2 pcs.
onion 1 PC.
Bay leaf 3 pcs.
water 3 l
salt to taste
ground pepper to taste

per serving

Calories: 77 kcal

Proteins: 2.1 g

Fats: 3.9 g

Carbohydrates: 8.5 g

60 min. Video recipe Print

Peel and finely chop the onion. Also chop the parsley.

Defrost mushrooms, rinse several times and crumble into pieces, if required. Put them in a pot of water, bring to a boil and cook for another 15 minutes. Then you need to remove the foam from the broth and throw a bay leaf into it. After that, get the mushrooms and transfer to a separate bowl.

Add barley to a pot of water and cook for about 35 minutes.

Saute onion in olive oil for 10-15 minutes. Fry the mushrooms in the remaining oil after that for 10 minutes, stirring constantly. Add onion, salt, pepper again and mix.

Throw the resulting mixture into a saucepan with almost ready pearl barley, continuing to cook the soup for another 15 minutes.

Season the dish with salt and pepper, boil for another 3-5 minutes. Then add parsley.

It is better to serve the soup immediately after cooking, after leaving it for 15 minutes to brew under the lid.

Advice: frozen mushrooms must be thawed in advance. Try not to get the liquid that formed during freezing into your dish during cooking - carefully drain it.

There is also a variant of cooking this soup with potatoes. For a given number of servings, take 700 g of a vegetable (about 6 tubers). It needs to be peeled and cut into large cubes. Potatoes should be added to the mushrooms while they are sautéed, and then cooked further according to the recipe with the rest of the ingredients. It also goes well with other components of the dish boiled rice, which some cooks put instead of pearl barley.

Mushroom soup with barley turns out to be very satisfying and rich. And its aroma will not leave indifferent any connoisseur of this delicacy. We showed the simplest recipe with a photo - you can safely start preparing a delicious and healthy lunch. Bon Appetit!

Like others, it has a good taste and pleasant aroma. I usually cook mushroom soup with barley. Although cook mushroom soup it is possible with rice, and with oatmeal (hercules). But this is an amateur. Sometimes this soup is called pearl barley. mushroom soup or barley soup with mushrooms. Anyway mushroom soup has always been and remains a very tasty first course, whatever you call it. Mushroom soup is a fairly nutritious dish and should be especially liked by vegetarians, since it is not prepared with meat broth. And during the fasting period, this dish with mushrooms will suit any table.

Mushroom soup with barley, recipe

To prepare this mushroom soup with barley, I will need

0.5 cups of pearl barley;

3 pcs. potatoes;

1 carrot;

1 onion;

150 grams of boiled mushrooms (if fresh, then 300 - 350 grams);

Butter - 2 tablespoons;

Sunflower oil - 2 tablespoons;

Bay leaf - 3 leaves;

Salt, ground black pepper.

How to cook mushroom soup with barley

This is how I make this soup. Pour about 2.5 liters of water into the pan. When the water boils, I pour the washed pearl barley into it and cook for about an hour.

While barley is cooking, I peel potatoes, carrots and onions. Cut the peeled potatoes into small cubes and wash. Finely chop the onion, and rub the carrots on a coarse grater.

An hour later, I pour chopped potatoes into a pan with boiling barley. And I cook everything together for another 15 minutes. While the potatoes and barley are cooked, I heat the pan, pour sunflower oil into it and add butter. When the butter is melted, I put carrots, onions and mushrooms there and fry it all a little. To make mushroom soup with barley, I use chanterelles. I have prepared and frozen them since last year,.

In winter, sometimes there is a desire to make mushroom soup. In the summer, everything is simple - mushrooms have not yet died out in the forests, so the main ingredient can simply be collected, at the same time spending a lot of time outdoors.

In winter, there is a clear tension with mushrooms in the forest. And in stores, the standard set is oyster mushrooms and champignons, which are still far from the aroma of real forest mushrooms. So I usually cook, which I also love very much.

The same recipe combines both fresh champignons and dried white ones, and barley with potatoes is also present. Unlike the above recipe, this version of the soup is simpler in taste, but it takes a little more work to prepare it.

For mushroom soup with barley you will need:

Fresh mushrooms or oyster mushrooms. ~300 gr.
Dried white mushrooms. Several plates.
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 about 3 liters of delicious and thick soup.

Cooking mushroom soup with barley.

I would like to say right away that the preparation of this soup can be slightly simplified, for example, do not boil barley separately. But still, it is better to go the more complicated way, so that the broth turns out to be more transparent and cleaner.

Dried porcini mushrooms pour boiling water and set aside until the time when they are needed.

Rinse barley thoroughly under running water and lightly fry in a dry frying pan until a nutty smell appears.

Such preliminary frying leads to the fact that barley does not become slippery and sticky during cooking.

Bring to a boil about 1 liter. water and pour barley into it. Cook over medium heat without salt until fully cooked. It will take approximately 45-60 minutes in time.

We clean onions and carrots. Cut the onion into small pieces, and three carrots on a coarse grater.

In a small amount of vegetable oil, fry the onion with carrots, lightly salted. Adding salt will release more flavor and aroma. You don’t need to fry them, rather, fry them a little and, as they say, simmer.

Peel the potatoes and cut into small cubes.

We clean the champignons from contamination, in this case you can wash them, and then cut them into small plates.

We take out the dried porcini mushrooms soaked in boiling water in advance, squeeze them in our hands, be sure to rinse them under running water to wash away possible grains of sand and remnants of forest land, and cut into small pieces. Mushroom infusion must be saved.

Pour about 2 liters of water into the pan, add potatoes, pre-boiled barley, chopped dried mushrooms and carefully pour the mushroom infusion left over from soaking the whites.

We pour it into the pan very carefully, not completely and without shaking, because the sand that was on the dry mushrooms will remain at the bottom.

Bring everything to a boil and begin to cook over low heat.

After 2-3 minutes after the start of boiling, add the fried carrots and onions to the pan.

The fact is that when cooking, any mushrooms will give a lot of foam, and so that this foam is not present in the soup, I put the mushrooms in a separate pan, lightly poured them with water so that it covers the mushrooms, quickly brought to a boil, mixed, removed the foam and threw the mushrooms into a colander.