mushroom soup recipe

Prepare a simple and budgetary barley mushroom soup that will delight you with a pleasant taste, thick broth and healthy substances. Please your family.

1 h 20 min

130 kcal

5/5 (3)

The dish that I want to present to you is not at all new, it was known back in the USSR, or even before the revolution. Perhaps your grandmothers prepared it for you. It's full of nutrients, low-calorie, simple, and satisfying. If you are fasting or vegetarian, then this dish is perfect for you. And I'm talking about mushroom soup with barley.

All the ingredients from this dish are completely available, in addition, you can use any kind of mushrooms, and vegetables and pearl barley are available in every, even the smallest, store. Despite the fact that the soup takes a long time to cook, most of the time is spent on cooking, so about 20 minutes, well, 30 at most, are left for preparation.

This Barley Mushroom Soup can be made with both frozen and dried mushrooms, but I'll use fresh mushrooms in this recipe, as they're the ones I had on hand after going to the supermarket.

Kitchen appliances: plate.

Ingredients

You can take any mushrooms, I used boletus, you can take several types of mushrooms. You can choose the sizes of potatoes, carrots and onions, I take smaller ones so that the taste of barley and mushrooms is felt more, but not so small that the vegetables are completely lost.

Step by step soup recipe

First stage

Ingredients for this step

• mushrooms - 200 g;
• water - 3 liters.

Second phase

Ingredients for this step:

• carrots - 1 pc;
• onion - 1 onion;
• vegetable oil.

Third stage

Ingredients for this step:

• pearl barley - 100-150 g.

Fourth stage

Ingredients for this step:

• potatoes - 2-3 pieces;
• salt - to taste;
• bay leaf - 3 pcs;
• pepper - to taste.

Did you know? After cooking, you can let the soup stand for an hour to soak.

With this, our soup is ready. It is best served with sour cream, herbs and bread to your taste.

Soup video recipes

In the video below you can see how other housewives make this wonderful soup. In the first video, the principle of cooking mushrooms is slightly different, they are first boiled whole and then cut, but it seems to me that cutting hot mushrooms is not very pleasant.

The second video uses dry mushrooms instead of fresh ones. But the principle of cooking does not change. The only thing is that this method is very long, since the mushrooms still need to be soaked. Yes, and there are fewer vegetables, but the budget is small.

Both videos use different types of mushrooms, which will make the taste richer and more versatile, but personally I don’t see much difference.

Mushroom soup with pearl barley is considered a classic of Russian cuisine. The set of products for him 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 hostesses have come up with many variations on the theme of the familiar soup. Professionals also showed themselves well in creating new culinary masterpieces based on barley, undeservedly relegated to a secondary role. We suggest trying some of them to discover a new taste of a familiar dish.

How to cook mushroom soup with barley - 16 varieties

This soup was cooked by our grandmothers. Mushrooms from the forest, potatoes, carrots, onions from the garden and a handful of pearl barley - these are all the components of 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

Cooking:

Pour three liters of water into the pan, heat and lay out the prepared mushrooms. While they are cooking, make a frying of carrots and onions.

We take out the mushrooms from the broth, cut into slices and, together with the roast, potatoes and barley, return it to the pan. Cook for 10-15 minutes.

Then add a couple of bay leaves, salt and spices to taste. Cook until 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 quick-cooking barley. The usual barley before laying in the soup should be boiled separately for 20-30 minutes.

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

Cooking:

We cut meat or mushrooms and fry in oil. Bring water to a boil in a saucepan and transfer meat or mushrooms there.

Lightly fry the sauerkraut and transfer to a saucepan.

We make a roast from onions and carrots, to which we add tomato paste or juice. Together with the chopped potatoes, transfer to the pan. We also throw bay leaves, salt, sugar, pepper to taste there and cook for another 20 minutes over low heat. Then add pre-boiled pearl barley.

5 minutes before readiness, add finely chopped greens, chopped garlic and, if desired, a small piece of smoked bacon for flavor to the soup. Serve with sour cream.

Italians love this soup. Parmesan, garlic and cloves make it spicy.

Ingredients:

• white 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
• barley - 60 gr.
• parmesan cheese - to taste (grated)
• carnation - 2 pcs.
• dill or parsley - to taste
• black pepper - to taste
• salt - to taste
• olive oil - 2 tablespoons

Cooking:

Dry 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 it brew for 30 minutes. Take out 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. We cook for about 40 minutes.

Fry the grated carrots in olive oil. Salt. Add a couple of ladles of broth and simmer until tender. If desired, add garlic (preferably dry), cloves.

When the broth is cooked, add barley. 5 minutes later - potatoes. A couple of minutes before readiness - refueling. And as soon as the potatoes reach readiness - remove from heat and let it brew for at least 20 minutes.

Serve soup with parmesan and black pepper.

Not everyone knows that a real pickle is prepared with pearl barley. Pickle with mushrooms is perfect during fasting.

Ingredients:

• pearl barley - ¾ tbsp.
• fresh mushrooms - 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.

Cooking:

Weld barley. Put the chopped mushrooms into the pan and simmer them without adding oil. After the moisture evaporates a little from the mushrooms, add carrots, onions, tomato paste.

Add potatoes to barley, after 10 minutes - browned vegetables with mushrooms, then chopped pickled cucumber, salt and spices.

Mushroom soup on a rich beef broth is a good solution for a 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 bouillon cubes 3 pcs.
• pearl barley - ¼ st.
• sour cream - ¼ cup

Cooking:

Fry the beef cubes until the juice turns 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, pearl barley to the pan and cook until the cereal is ready. Remove from heat and stir in sour cream.

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.

Cooking:

Pour barley and mushrooms separately with boiling water, cover with a lid and leave for a couple of hours.

We heat the oil in a saucepan for soup, spread the cabbage, mix, 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 barley in oil. When the contents of the pan are browned, send it to the pan with cabbage and mushrooms. Add water to desired consistency. Cook until barley and cabbage are ready.

It’s good to add grated parsnips to mushroom soup along with carrots.

A unique hodgepodge recipe. It combines the usual products for this dish - olives, onions, tomato paste ... But fish is used instead of meat products. Barley will make the dish thick and rich, and fried salmon will make it gourmet.

Ingredients:

• barley - 100 ml
• sea ​​white fish - 1 kg
• onion - 2 pcs.
• carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• mushrooms - 200 g
• pickled cucumbers - 400 g
• tomatoes - 3 pcs.
• tomato paste - 3 tbsp. l
• pitted olives - 1 can (400 g)
• pitted olives -1 can (400 g)
• cabbage - 200 g
• salmon fillet - 700 g
• vegetable oil
• parsley, bay leaf, black pepper, salt

Cooking:

We cook broth from white fish with the addition of bay leaf and a few peas of black pepper. Then we filter and, together with the fish and pre-boiled barley, put it back on the fire.

Onions, carrots, bell peppers and mushrooms are cleaned, washed, cut into strips and sent to the soup. There are also tomatoes, pickles and tomato paste. We also add olives and olives to the hodgepodge along with the liquid, finely chopped cabbage.

While the soup is cooking, fry the salmon fillet until golden brown and cut into slices.

Serve the fish hodgepodge 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 evaporates so that the taste and aroma become more saturated.

Ingredients:

• mushrooms (you can use any) - 300 gr.
• potatoes - 5 pcs.
• onion - half a medium onion
• carrots - 1 pc.
• pre-boiled barley - 250 gr.
• salt, dill
• vegetable oil - 2-3 tablespoons.

Cooking:

We put a pot of water on the fire. We also send peeled potatoes there. Add barley and salt to boiled water.

Fry the mushrooms in a dry frying pan until the juice evaporates. Add 2 tablespoons of vegetable oil, onions, 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 barley go well with any meat. But duck has a special taste that will make the soup unforgettable.

Ingredients:

• duck - 1 pc.
• 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.

Cooking:

Duck cut into 6-8 pieces, put in a saucepan, pour cold water, add chopped parsley and celery roots, dried mushrooms, allspice, bay leaf and washed barley. Bring to a boil, remove the foam with a slotted spoon, then reduce the heat under the pan and cook under the lid until tender.

Pour sour cream into the finished soup and bring to a boil again. Season the soup with lemon juice, if desired.

If you pour boiled water over prepared vegetables, they will retain more vitamins.

With processed cheese, the usual soup will acquire a creamy hue.

Ingredients:

• fresh champignons - 300 gr.
• onion-2 pcs.
• carrots - 1 pc.
• potatoes - two tubers
• pearl barley - 2 tbsp. l.
• processed cheese - 100 gr
• salt, ground pepper, dill, vegetable oil

Cooking:

Cut the onion and sauté until soft in vegetable oil. Add coarsely grated carrots.

Wash the mushrooms, remove the damage, cut into slices and, together with the pre-boiled barley, add to the pan.

Cut the melted cheese into small cubes, pour boiling water and knead with a fork. Pour into a saucepan and cook for another 5 minutes.

We take it off the fire. Add salt, dill and pepper.

The recipe for this wonderful soup is from an old magazine. Chicken 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

Cooking:

We heat up 1.5 liters. water, salt, pepper and add bay leaf. We put the chicken in the water. We cook for 30 minutes.

Mushrooms pour 300-400 ml. hot water and leave for 15 minutes. Then cut into small strips. Take the chicken out of the broth. Mix mushroom infusion and chicken broth and, adding barley, cook for 20 minutes. Add potatoes.

On a mixture of oils, fry onions and carrots for 3-4 minutes, add mushrooms and fry everything together for another 5 minutes.

We cut the chicken into cubes and send it to the soup along with fried mushrooms with onions and carrots. Varhythm for another 5 minutes.

A feature of this recipe is a bright tomato flavor that will make the soup spicy.

Ingredients:

• dried mushrooms - 50 gr
• barley - 1 tbsp.
• potatoes - 300 gr.
• carrots - 1 pc.
• tomato paste - 3 tbsp. l.
• salt and ground pepper

Cooking:

Rinse barley in cold water, then pour hot, bring to a boil and drain the water.

Pour 2 liters of water into a saucepan. When the water boils, put the barley and cook for 30 minutes. Then add chopped potatoes and carrots, grated on a coarse grater.

Dried mushrooms crush in a mortar or grind in a blender, add to the soup. After 15 minutes, salt, ground pepper and tomato paste go there.

Soup is ready in 10 minutes!

Pumpkin will make the soup a little sweet. Do not forget that pumpkin retains its beneficial properties even after heat treatment.

Ingredients:

• white 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

Cooking:

We put pearl barley to boil. We heat the oil in a large thick-walled pan and fry the finely chopped onion in it 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 the hot vegetable broth, add the boiled barley (pre-drain the water), thyme with bay leaf, salt, pepper and cook for about 15-20 minutes more. Take out a sprig of thyme, bay leaf, let the soup brew.

Serve with chopped parsley and minced garlic.

A feature of this soup is the use of salted mushrooms.

Ingredients:

• pearl barley - 1/3 tbsp
• vegetable broth - 2 l.
• pickled cucumbers - 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

Cooking:

Cut potatoes, pickles and mushrooms into cubes, carrots into thin strips. Onions - small cubes. We put the swollen barley in a saucepan, pour in vegetable broth and cook until soft.

Add potatoes to the pot. After 10 minutes - salted mushrooms and bay leaf.

While the soup is cooking, saute the onion in vegetable oil. Add carrots, pickled cucumbers to it and simmer for 3-5 minutes. We shift the fried vegetables into a saucepan with soup, pour in the cucumber pickle. Let it boil for 2-3 minutes and turn it off. Let's insist.

In summer, you can often find chanterelles beloved by many in the markets. The recipe for mushroom soup with pearl barley and chanterelles is just for this case.

Ingredients:

• pearl barley - ¼ st.
• water - 8 tbsp.
• potatoes - 2-3 tubers
• bacon - 4 slices
• onion - 1 pc.
• mushrooms - 220 gr.
• salt, pepper, dill, parsley - to taste

Cooking:

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 spoonful of melted bacon fat. Add onion, salt, pepper.

When the potatoes are ready, add the fried mushrooms, 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 - dried meat with spices, several types of mushrooms, with 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.

Cooking:

We wash dried porcini mushrooms well under cold water, pour warm water and leave for 20 minutes.

Melt the butter in a heavy bottomed pan, add the olive oil and fry the finely chopped pancetta until golden brown. Add minced garlic and fry for 2 more minutes. Then spread 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, parsley and thyme sprigs. Bring to a boil and cook for 30 minutes over low heat.

At the end, remove the sprigs of greens, salt, pepper and serve, adding Madeira.

Barley mushroom soup is a thick, fragrant, rich and tasty soup made from fresh oyster mushrooms, fried vegetables and delicious broth.

In general, it’s very in vain that many bypass such a useful pearl barley. If you cook it correctly, it will turn out to be very tasty, so that in addition to being useful, you can also get gastronomic pleasure. And how much can you cook with this wonderful cereal! For example, from the same set of ingredients you can make a wonderful second course: vegetables and beans.

But today let's cook a cool lean barley soup with mushrooms and potatoes.

Ingredients:

• Pearl barley - ½ cup;
• Mushrooms - 300 g;
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Potatoes - 3 pcs.;
• Vegetable oil - 3 tbsp. for soup, and 3-4 more for frying mushrooms;
• Broth - 2 l;
• Greens - to taste;
• Bay leaf - 1 pc.;
• Salt and your favorite spices - to taste (I have "Sea Salt with Herbs").

Cook mushroom soup with barley:

So, today we cook mushroom soup with barley and fresh mushrooms according to a vegetarian recipe.

The night before, I washed the barley and soaked it overnight.

In the morning I washed it several times and put it to boil (it took about 1 hour).

Mushrooms (I took oyster mushrooms) washed, squeezed out water, chopped and fried in vegetable oil for 10 minutes.

She poured vegetable oil into a thick-walled pan.

Throw in the chopped onion.

Following the onion - grated carrots.

Mixed and left to sauté for 5 minutes.

Peeled and cut potatoes.

I threw it into the pan with onions and carrots.

Stirred, covered with a lid and left for another 5 minutes.

Then I poured in the vegetable broth. I had a liter of cauliflower broth, and I added another liter of just water. I boil the cauliflower as described in, and therefore the broth is very cool. This is what I use for soups (if I don’t need it at the moment, I just freeze it).

Brought to a boil, and laid out the barley, already ready for this time.

And then oyster mushrooms.

Salted, threw lavrushka, a mixture of peppers, herbs and turmeric.

She let the soup simmer for another 5 minutes and turned it off.

That's all, delicious, thick and fragrant mushroom soup with barley is ready!

Bon appetit! Recipe from Tatiana Sh.

Many underestimate pearl barley, believing that there are no delicious dishes from it. And absolutely in vain. With this cereal, it turns out simply delicious. Several recipes for its preparation are waiting for you below.

Mushroom soup with pearl barley in a slow cooker

Ingredients:

• barley - 0.5 multiglass;
• mushrooms - 500 g;
• potatoes - 400 g;
• carrots - 130 g;
• onion - 100 g;
• parsley root - 30 g;
• vegetable oil;
• water - 2.5 l;
• salt.

Cooking

Fill with boiling water. We cut the onion into small cubes and fry in vegetable oil in the "Baking" mode. After 10 minutes, spread the grated carrots to the onion and fry for another 10 minutes. Add chopped mushrooms and cook in the same mode for 15 minutes. Cut the potatoes into cubes and add to the rest of the ingredients. We also send barley and chopped parsley root there. Pour in water, salt to taste and cook for 1 hour in the “Extinguishing” mode.

Recipe for mushroom soup with barley

Ingredients:

• pearl barley - 0.5 cups;
• mushrooms - 300 g;
• onion - 1 pc.;
• potatoes - 6 pcs.;
• greenery;
• vegetable oil;
• bay leaf, salt, allspice.

Cooking

We wash the barley, pour it with a glass of boiling water and steam it for about an hour. Mushrooms cut into pieces of medium size. Dip the mushrooms in boiling water and bring to a boil. Remove the foam, add bay leaf and allspice. Boil the mushrooms for about 15 minutes, and then remove from the pan with a slotted spoon.

Put the barley in the mushroom broth and cook for about 40 minutes. Chop the onion and fry it in vegetable oil until soft. After that, carefully remove the onion from the pan, and leave the oil. Now fry the mushrooms in it. After 7 minutes, add the onion, salt, pepper and mix. We cut potatoes into cubes. We spread it in a pan with barley, we send the fried mushrooms there. We cook everything together for another 25 minutes. And we already add chopped greens to the finished soup. Cover the pot with a lid and let it brew for 15 minutes.

How to cook mushroom soup with barley?

Ingredients:

• pearl barley - 1 glass;
• onions - 2 pcs.;
• carrots - 1 pc.;
• chicken broth - 1 l;
• water - 1 l;
• champignons - 300 g;
• chopped green cilantro - 1 tbsp. the spoon;
• chopped parsley - 1 tbsp. the spoon;
• celery (root) - 1 pc.;
• paprika - 1 teaspoon;
• sugar - 1 teaspoon;
• butter - 20 g;
• tomato paste - 1 tbsp. the spoon;
• Bay leaf;
• salt, black ground pepper - to taste.

Cooking

We wash the pearl barley and fill it with water. We leave for the night. We wash it in the morning. We cut the onion into cubes, three carrots and celery on a coarse grater. In the slow cooker, select the "Frying" mode and fry the carrots, onions and celery for 10 minutes. After that, spread the mushrooms cut into pieces and fry for another 10 minutes. Then spread the barley, paprika, tomato paste, salt, sugar and black pepper. Mix well. Add chicken broth, water and cook in the "Extinguishing" mode for 1.5 hours. 10 minutes before the end of the cooking process, add greens.

Mushroom champignon soup with barley

Ingredients:

• champignons - 350 g;
• pearl barley - 50 g;
• onion - 100 g;
• potatoes - 300 g;
• carrots - 150 g;
• vegetable oil - 1.5 tbsp. spoons;
• water - 1.5 l;
• greenery;
• salt.

Cooking

Wash mushrooms, put in a saucepan and fill with water. Boil for about half an hour after boiling over low heat. We wash the pearl barley, fill it with water (about 300 ml) and boil until tender in a separate saucepan. Heat up vegetable oil and fry chopped onions and carrots on it until golden brown. After 30 minutes, remove the mushrooms from the broth, and omit the diced potatoes. Cook for 15 minutes. Cut the mushrooms into 4 parts and lightly fry in vegetable oil, in which onions and carrots were fried before.

We send pearl barley to the mushroom broth with potatoes, as soon as the water boils again, add the fried champignons and onions with carrots, add some salt to taste. Cook everything together for another 10 minutes. Before serving, sprinkle the soup with herbs.

The calorie content of mushroom soup with barley is 262 kcal per serving of 250 g.

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.

There are very few people who would not be driven crazy by the fragrant aroma of wild mushrooms! "Silent hunting" is the favorite entertainment of many townspeople and the vast majority of villagers. Fresh forest mushrooms are dried, salted and pickled. The technologies of the 20th century have added to these ancient methods of storage one more, perhaps the most common 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 cook a fragrant thick soup that tastes big and small (although it is highly undesirable to give any mushrooms to children under 3 years old, after all, this heavy enough for digestion, and also a very allergenic product). But what about those who did not take care of the strategic stock of frozen mushrooms and aspen mushrooms in the summer?

Fortunately, in almost every store, the shelves are full of bright packages of frozen mushrooms, there are inexpensive cultivated mushrooms, and there are also royal porcini mushrooms. In any case, no matter what mushrooms you choose, before cooking, they must be completely thawed and rinsed very thoroughly with cold water, since spruce needles and withered foliage often come across in bags with wild mushrooms.

I prefer to buy mushroom mixtures: they also contain noble mushrooms that give taste and aroma, as well as simpler mushrooms for volume, which greatly reduces the cost of the entire purchase. Today's my recipe is very simple and unpretentious, but the soup is 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 gr - 34 kcal
Servings - 4 servings

frozen mushroom soup recipe

Ingredients:

Mushrooms - 400 g frozen assortment
Pearl barley - 0.5 tbsp. (200 ml)
Carrot - 1 pc.
Onion - 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 sauteing vegetables
Greens - to taste for serving
Sour cream - to taste for serving

Cooking:

Put the barley in a sieve and rinse with cold water until the water is completely clear.

Put the thawed 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 dinner without soup to be incomplete. An excellent solution to diversify the diet can be mushroom soup, in which noodles, rice or pearl barley are added. The latter has many useful properties.

Features of cooking

There is no need to boil the meat broth, as it can clog the taste of the dish. It is best to choose dry boletus or boletus (they are sold on the market all year round), soak in advance. They are soaked for 4-6 hours, and then boiled like regular broth. Then the soup will be more fragrant. If it is not possible to find dried ones, you can take fresh white or boletus.

It is not recommended to cook the broth on champignons or oyster mushrooms, since there will be practically no aroma left. If you don't have any other options, add at least a mushroom or vegetable flavored bouillon cube (if you don't mind spices). Pearl barley also needs to be poured with water for 3-4 hours in advance, so it is better to start cooking at least half a day before the expected dinner. You can cook it in advance, because then you have to fry it with onions.

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 boletus 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 woody or shiitake, nigella, pigs. In addition, you will need vegetables: onions, carrots, potatoes.

Mushroom soup from dried mushrooms with barley

This recipe is the simplest solution that requires minimal effort. You will need:

• dry mushrooms - 2-3 handfuls;
• carrot;
• bulb;
• potatoes - 2 pcs.;
• vegetable oil - 3 tablespoons;
• pearl barley - 1 cup.

Mushrooms and barley should be soaked in advance for 4-5 hours. Then start cooking. Do this:

1. Boil the cereal.
2. Put the mushroom broth on the fire, after cutting the dried mushrooms into small pieces.
3. Peel the potatoes, cut into cubes. When the broth boils, dip the potatoes into it.
4. Chop the carrot and finely chop the onion. Fry, add boiled barley there. Keep on fire until the roast is browned.
5. After 10-15 minutes, put the roast.
6. Bring to a boil again, hold a little under the lid and serve.

frozen mushroom recipe

Avid mushroom pickers who harvest on their own often manage to freeze their own stocks for the winter. To prepare a rich fragrant dinner in winter or autumn, any variety is suitable, it turns out delicious even with mushrooms. You will need:

• frozen mushrooms - 800 g;
• potatoes - 3-4 pcs.;
• carrot;
• bulb;
• pearl barley - 1 glass;
• lavrushka;
• black pepper, salt.

Cooking broth on frozen mushrooms is more difficult than on dried ones, so it makes sense to add a special seasoning or a bouillon cube. If you are against spices, limit yourself to black pepper. Do this:

1. Defrost the mushrooms and, without draining the water, fill the full pan. Bring to a boil. Add bay leaf and pepper.
2. Chop carrots and onions, fry. Add a glass of pre-cooked barley.
3. After 15 minutes, put the roast. Let it boil again, hold under the lid for 10 minutes.

How to cook from oyster mushrooms

If you don't know how to cook barley mushroom soup, start cooking with the simplest recipes. Oyster mushrooms are easy to buy at any store, and the dish will turn out to 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 are very reduced in volume when cooked, and do not have a pronounced taste. Therefore, it is better to cook such a dish in chicken broth or with the addition of special spices. Do this:

1. Put the chicken back with the meat remaining on it in a saucepan, cover with water. When the broth begins to boil, remove the foam, add salt, pepper and bay leaf, reduce the heat and leave covered for an hour.
2. Take out the chicken and remove the pieces of meat from the skeleton.
3. Cut the potatoes into cubes, dip into the broth.
4. Finely chop the oyster mushrooms and fry until the liquid is gone.
5. In a separate pan, fry the chopped carrots and onions, add pearl barley to them.
6. Put oyster mushrooms, roast, pieces of chicken meat in a saucepan. Bring to a boil, leave for a while under the lid.

How to cook pearl barley soup with mushrooms in a slow cooker

If you have a pressure cooker or multicooker of a good company in your kitchen (for example, Redmond, Philips, Panasonic or Polaris), you will be able to cook a delicious dish much faster. A lean, nutritious barley soup that contains few calories will come out well. You will need the following ingredients:

• mushrooms to your taste - 1 kg;
• bulb;
• carrot;
• pearl barley - 1 glass;

Butter, 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 like this:

1. Soak barley in advance.
2. Cut the mushrooms into small pieces.
3. Grate carrots. Finely chop the onion. Put them in a slow cooker, add sunflower oil and turn on the frying mode.
4. Add mushrooms and cereals, fill with water. Add salt and spices. Leave on the extinguishing mode for 40 minutes.

Mushroom soup with pearl barley and pickles

The original recipe for mushroom soup with barley is somewhat reminiscent of pickle. However, this dish can be prepared in a very unusual way, to be sure to please family and guests. You will need:

• pearl barley - 1 glass;
• 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 for pickle, but you can use chicken or pork. Prepare like this:

1. Soak barley in advance, then boil.
2. Pour the beef on the bone with water, bring to a boil. Remove the foam, reduce the heat, salt and leave covered.
3. Cut the potatoes into cubes, dip into the pan.
4. Chop carrots and onions, fry. Then add julienned pickles and tomato paste (or fresh tomato puree).
5. Cut the mushrooms into slices and fry in a separate pan.
6. Put the vegetables in a saucepan, add barley. Let it boil. Serve with sour cream for a great creamy taste.

Video recipes: how to cook soup with barley and mushrooms

Barley mushroom soup will be a great solution for any lunch, because you can cook it from improvised products. A raw mushroom, for example, butterdish or honey agaric, will add a wonderful forest flavor to the dish, and large champignons or oyster mushrooms will add volume (they need to be chopped in advance). Additional ingredients will help to make food unusual every time.

Recipe from the chef

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Mushroom soup from frozen mushrooms with barley

Mushroom soup made from frozen mushrooms with barley is easy to cook, but it takes a lot of time to cook. However, only 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, it turned out to be "surplus" - then everything will turn out much faster.

• Recipe author: K. Kryn
• After cooking you will get 4 servings
• Cooking time (excluding barley soaking): 2-2.5 hours

Ingredients

• Frozen mushrooms - 3-4 handfuls
• Barley - 1-2 handfuls
• Potatoes - 2-3 pcs. (small size)
• Onion - 1 pc. (small size)
• Carrot - 1 pc. (small size)
• Salt - to taste
• Butter (for frying)
• Sour cream (for adding to the finished dish)

Step by step recipe

Soak the 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.

Weld barley. Rinse the swollen barley groats thoroughly, put them in a small saucepan, pour boiling water 2-3 cm above the groats, salt, stir, bring to a boil, reduce the heat, cover loosely with a lid and cook, stirring occasionally, until the water has completely evaporated.

Put the mushroom broth on to boil. When barley is almost ready, you can start cooking mushroom broth. Rinse frozen mushrooms, put in a three-liter saucepan, pour cold water 4-6 cm below the edge of the saucepan, bring to a boil, reduce heat and cover loosely with a lid.

Fry barley with onions in butter. Heat a dry frying pan over medium heat, put a piece of butter in it and leave to melt. Peel the onion, cut into small cubes, pour into melted butter and fry until translucent. Put barley in a pan, mix with onions and fry for 5-7 minutes over medium heat, stirring constantly. Then cover the pan with a lid and remove from heat.

Add carrots to mushroom soup. Having finished cooking the frying, peel the carrots, cut into strips, pour into the soup, mix, bring to a boil, reduce the heat, cover loosely with a lid and let it boil for about 5 minutes.

Check the readiness of the potatoes. As soon as the potato slices are effortlessly kneaded with the back of a spoon against the side wall of the pan, you can continue.

Add fried barley with 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 salt if necessary, mix again, cover loosely with a lid, let it boil for another 2-3 minutes and remove the pan from the heat.

Mushroom soup from frozen mushrooms with barley is ready! Serving on the table, the soup can be seasoned with sour cream.

• Calories: 48 kcal.
• Proteins: 1.7 g
• Fat: 1.8 g
• Carbohydrates: 7.1 g