Mushroom soup with barley - delicious variations: recipe with photos and videos

Home Mushroom soups

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

Mushroom soup with barley – Classic
Mushroom soup with barley and sauerkraut
Mushroom soup with parmesan and barley
Vegetarian pickle
Beef soup with mushrooms and barley
Sour cabbage soup with pearl barley and mushrooms
Solyanka with barley, mushrooms and fried salmon
Forest mushroom soup with barley
Duck soup with mushrooms and pearl barley
Mushroom soup with barley and melted cheese
Mushroom soup with barley and chicken
Mushroom soup with barley and tomato
Country yushka with mushrooms, pumpkin and pearl barley
Rassolnik with salted mushrooms and pearl barley
Mushroom soup with chanterelles and pearl barley
Mushroom soup with barley and pancetta

Description of preparation:

Tasty and healthy pearl barley has been undeservedly forgotten by modern housewives.
I agree that it takes a long time to cook, but what delicious dishes are made with pearl barley! I'll tell you how to cook mushroom soup with barley. I hope that after trying this soup, you will change your mind about pearl barley. Of course, with forest mushrooms the soup turns out much more aromatic and richer, but we have already eaten all the mushrooms Purpose: For lunch Main ingredient: Mushrooms / Cereals / Pearl barley Dish: Soups Diet: Lenten dishes

Mushroom soup with barley – Classic

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 wild 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.

Swabian soup

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.

Mushroom soup with barley and sauerkraut

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.

Step-by-step recipes for oyster mushroom soup with photos

There are many first courses using such mushrooms. A large number of recipes for making oyster mushroom soup is explained by the excellent compatibility of the main ingredient with other products. The most traditional additives are potatoes, pearl barley, vermicelli and rice.

Soups with mushroom broth are perfect for vegetarians and people who practice abstinence from meat dishes during fasting. However, the most satisfying are the first courses with the addition of animal products. The broth goes perfectly with chicken, meatballs and pork.

Oyster mushrooms can act not only as a basis for preparing broth, but also as an additional ingredient. In such cases, use a ready-made decoction. Mushroom flavor goes best with chicken or beef broth.

Recipe for soup with oyster mushrooms and potatoes

Potatoes add additional satiety to the mushroom broth. This recipe for oyster mushroom soup is one of the simplest and most delicious. To prepare this first dish, you will need:

600 g fresh mushrooms;
7 medium potatoes;
1 onion;
1 carrot;
1 tsp. paprika;
greens to taste;
salt.

The fruiting bodies are removed from the oyster mushroom clusters and cut into small cubes. Potatoes and carrots are washed in running water, peeled and cut into small pieces. Place the vegetables in a pan, add water and cook for about half an hour.

Potatoes are the most common addition to all first courses.

After this, mushrooms and chopped onions, fried until crisp in a small amount of oil, are added to the broth. The soup is boiled for 15 minutes, then seasoned with salt and paprika. Add chopped herbs to the finished first course and let it brew for about half an hour.

Lenten soup with oyster mushrooms

The first course with mushroom broth is perfect during periods of abstinence from animal products and will appeal to vegetarians. The soup turns out very nourishing and tasty. To prepare this dish you will need:

700 g oyster mushrooms;
5 potatoes;
3 carrots;
2 onions;
3 liters of water;
2 bay leaves;
1 parsley root;
vegetable oil for frying;
salt to taste.

The fruiting bodies are separated from the mycelium, cut into pieces and placed in boiling water. The broth is boiled for 20 minutes. At this time, cut the onion into small pieces and fry it in sunflower oil until transparent. After this, add carrots grated on a coarse grater and simmer them until golden brown.

Mushroom soup is a great find during Lent.

Potatoes cut into bars, parsley and ready-made frying are added to the finished broth. The soup is boiled until the potatoes are completely cooked. The dish is seasoned with bay leaf and salt is added to taste.

Soup with oyster mushrooms and noodles

Pasta perfectly complements mushroom broth and is an excellent alternative to potatoes. You can use almost any pasta for cooking, but the most delicious dish is obtained by adding homemade noodles to it. On average, for 3 liters of water use:

700 g oyster mushrooms;
200 g pasta;
1 onion;
1 carrot;
salt to taste;
1 bay leaf.

Homemade noodles are much better than store-bought counterparts

Pour water over the mushrooms and bring them to a boil. The decoction is prepared for 20 minutes. During this time, vegetables are fried in a small amount of vegetable oil. The pasta is added to the pan and boiled until completely cooked. Then add the roast, bay leaf and salt to taste into the pan. Before serving, the dish should sit for 20-30 minutes.

Soup with oyster mushrooms and meatballs

Minced meat in combination with rice will make the finished product more tasty and satisfying. To prepare meatballs, you need to mix 200 g of minced beef, 100 g of boiled rice and a little salt to taste. Small balls are made from the resulting mass and put in the refrigerator for a couple of hours.

Important! To make meatballs, you can use almost any minced meat - chicken, pork or turkey.

Meatballs make mushroom broth more filling

Place 600 g of fresh mushrooms in a saucepan, add 2.5 liters of water and bring it to a boil. Then a couple of potatoes cut into slices, onions fried in a small amount of oil and meatballs prepared in advance are added to the prepared broth. The soup is boiled until the potatoes are completely cooked. The finished dish is salted and peppered to taste, poured into plates and generously seasoned with sour cream.

Oyster mushroom broth

There are several ways to prepare mushrooms for future use. One of these methods is preparing a concentrated broth, which will later be used for soups, main courses and various sauces. To prepare you will need:

1 kg oyster mushrooms;
3 liters of water;
salt to taste.

Mushroom broth can be used to prepare other dishes

For broth, it is not necessary to separate the fruiting bodies from the bunches. The mushroom mass is cut into pieces, placed in a large saucepan and filled with water. The decoction is prepared within 40-50 minutes from the moment of boiling.

The finished product is cooled and stored for further storage. It is very convenient to pour this broth into molds, freeze it and keep it in the freezer until needed.

Mushroom soup with frozen oyster mushrooms

There are situations when it is not possible to find a fresh product on store shelves. In such cases, frozen oyster mushrooms are used. The cooking process using such semi-finished products differs little from the traditional one. For the recipe use:

500 g frozen oyster mushrooms;
2 liters of water;
400 g potatoes;
100 g onions;
100 g carrots;
salt and pepper to taste;
frying oil;
Bay leaf.

The main ingredient must be properly defrosted. It is not advisable to put a frozen product directly into boiling water, as this may slightly spoil the taste of the finished dish. Place the mushrooms in a deep plate and leave in the refrigerator overnight - a temperature of 4-5 degrees will ensure gentle defrosting.

Oyster mushrooms must be thawed before cooking.

Important! If the first dish needs to be prepared as quickly as possible, the bag of oyster mushrooms can be left for 2-3 hours at room temperature.

Thawed mushrooms are placed in boiling water and boiled for 20 minutes. Then chopped potatoes and frying prepared from onions and carrots are added to the broth. The soup is boiled until the potatoes are fully cooked, then seasoned with salt, pepper and bay leaf. The dish is infused for half an hour and served.

Oyster mushroom soup with chicken broth

Not only mushroom broth can be used as a soup base. Chicken broth may be best suited for these purposes. It is quite satisfying and goes perfectly with the mushroom taste and aroma. To prepare you will need:

2 chicken thighs;
2 liters of water;
500 g oyster mushrooms;
2 potatoes;
1 onion;
small carrots;
1 bay leaf;
salt to taste;
1 tbsp. l. sunflower oil.

Chicken broth soup is more filling and tasty

A rich broth is prepared from chicken. After this, remove the thighs, remove the meat from the bones and return it to the pan. Mushrooms cut into pieces are fried in oil until golden brown and placed in the broth. Potatoes and fried carrots and onions are also sent there. The soup is boiled until all ingredients are fully cooked, then removed from the stove, salted and seasoned with bay leaf.

Borscht with oyster mushrooms

Adding mushrooms to this traditional dish makes its taste more interesting and multifaceted. 400 g of product is pre-cut into small pieces and pre-fried in butter until golden brown. Other ingredients you will need are:

500 g bones with meat;
300 g cabbage;
1 beet;
1 carrot;
1 onion;
2 potatoes;
2 tbsp. l. tomato paste;
3 liters of water;
1 tbsp. l. table vinegar;
sunflower oil for frying;
salt and pepper to taste.

The bones are placed in boiling water and boiled for about an hour, periodically removing the scale. After this, shredded cabbage, mushrooms and potatoes cut into small pieces are added to the future borscht. On average, cooking takes 15-20 minutes until all ingredients are soft.

Oyster mushrooms add bright mushroom flavor to borscht

During this time, you need to prepare the dressing. Fry the onion in a large frying pan, add grated carrots and beets. As soon as a crust appears on the vegetables, they are mixed with tomato paste and vinegar. The finished dressing is added to the borscht, mixed well, seasoned with bay leaf and spices. Before serving, it is advisable to let the finished dish sit for about half an hour.

Soup with oyster mushrooms and chicken

To make the first dish more satisfying and tasty, you can supplement it with chicken. This soup is ideal for saturating the body and restoring strength after a working day. For the recipe for chicken soup with oyster mushrooms you will need:

600 g mushrooms;
1 breast or 2 fillets;
300 g potatoes;
2 liters of water;
1 onion;
1 carrot;
salt to taste.

High-quality chicken fillet is the key to a tasty and satisfying soup.

Fresh oyster mushrooms are dipped in boiling water and boiled for 20 minutes. Add diced fillet and potatoes to it and cook them over low heat until fully cooked. During this time, the onions are sautéed with carrots until golden brown. The prepared frying is added to the remaining ingredients and the soup is removed from the heat. It is salted to taste, left covered for half an hour and served.

Creamy soup with oyster mushrooms

Cream makes the broth richer and richer. In addition, they perfectly complement the mushroom component, allowing it to better reveal its bright taste. To prepare this delicious soup you will need:

500 ml water;
300 ml 10% cream;
200 g oyster mushrooms;
4 potatoes;
3 tbsp. l. butter;
salt and spices as desired;
a small bunch of dill.

Creamy soups - a classic of French cuisine

The potatoes are peeled, boiled until fully cooked and mashed into a puree with half the butter. Oyster mushrooms are fried on the remaining part until golden brown. Bring water to a boil in a small saucepan, pour cream into it, add potatoes and fried mushrooms. The soup is boiled for 5-10 minutes, then salted and garnished with finely chopped dill.

Oyster mushroom soup with barley

Pearl barley is a traditional addition to mushroom broth. It makes the soup very satisfying and also adds an extra bright flavor. In combination with potatoes, this product is perfect for replenishing strength after a hard day at work. To prepare you will need:

5 liters of water;
600 g oyster mushrooms;
100 g pearl barley;
2 potatoes;
a bunch of dill;
1 bay leaf;
salt to taste.

Pearl barley perfectly complements the taste of mushroom soup

The cereal is poured with water, then boiled for about 40 minutes until half cooked. Then add finely chopped mushrooms to the broth and cook them for another 1/3 hour. Pieces of potatoes are placed in the composition. The soup is boiled until all ingredients are completely cooked. The product is then seasoned with salt, bay leaf and chopped dill.

Soup with oyster mushrooms and vermicelli

As with noodles, vermicelli is great for preparing first courses. It is best to use small diameter pasta for faster cooking. For a delicious oyster mushroom soup you will need:

500 g mushrooms;
2 liters of water;
200 g vermicelli;
onion and carrots for frying;
1 tbsp. l. sunflower oil;
salt to taste.

Any vermicelli made from durum wheat is suitable for soup.

Onions are sautéed in a hot frying pan. Grated carrots are added to it and fried until golden brown. Prepare mushroom broth in a small saucepan by boiling the fruit bodies for 20 minutes over low heat. Fry and noodles are added to the prepared broth. As soon as the pasta becomes soft, remove the pan from the stove. The finished product is salted to taste and seasoned with spices.

Cabbage soup with oyster mushrooms and fresh cabbage

Mushrooms are great for making traditional soup. They add a bright aroma and great taste to the broth. To prepare cabbage soup, use pre-cooked beef broth. For 1.5 l you will need:

a small bunch of oyster mushrooms;
100 g fresh cabbage;
2 potatoes;
1 small onion;
50 g carrots;
1 tomato;
2 cloves of garlic;
salt to taste.

Oyster mushrooms perfectly complement the taste of cabbage soup

Place chopped potatoes and cabbage into the prepared broth and boil them until soft. During this time it is necessary to refuel. Onions with carrots, garlic and oyster mushrooms are sautéed until golden brown, then peeled tomatoes are added to them. The resulting mass is placed in cabbage soup, salted and boiled for about 10 minutes, removed from the heat and allowed to brew for about an hour.

Soup with oyster mushrooms and meat

Beef tenderloin goes best with mushroom broth. It makes the soup incredibly tasty and satisfying. Pork or lamb can be an alternative, but beef makes the dish more noble. To prepare you will need:

600 g oyster mushrooms;
300 g of clean meat;
3 potatoes;
2 liters of water;
carrots and onions for frying;
salt to taste;
1 tbsp. l. vegetable oil.

You can use any meat - pork, beef or lamb

Cook the mushrooms for 20 minutes over medium heat. During this time, the onion is finely chopped and sautéed in sunflower oil along with the carrots. Chopped meat, potatoes and frying are added to the finished broth. All ingredients are cooked until fully cooked. The dish is seasoned with salt, garnished with fresh herbs and served.

Soup with oyster mushrooms and rice

Cereals are an excellent addition to first courses. As with pearl barley, rice increases the nutritional value of the product and also makes its taste more balanced. To prepare you will need:

2 liters of water;
500 g oyster mushrooms;
150 g rice;
salt to taste;
greens for garnishing the dish.

Rice cereal makes the taste of the soup more balanced and rich

Mushroom clusters are divided into individual fruits, cut into small pieces and boiled for 15 minutes in boiling water. Rice and a small amount of salt are added to the prepared broth. As soon as the cereal swells and becomes soft, remove the pan from the heat. The broth is supplemented with finely chopped herbs, left for an hour, and then served.

Mushroom soup with parmesan and barley

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.

Selection and preparation of ingredients

Freshness and good quality of ingredients play a primary role in preparing delicious food. In mushroom soup, the first place is given to the main ingredient. It is better to choose champignon young: it is both tastier and has not yet accumulated harmful substances . All vegetables used in recipes must be fresh, previously washed and peeled.

Vegetarian pickle

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.
pickled cucumbers - 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.

Preparing pearl barley

This cereal requires a special approach. Here are a few simple rules to follow when working with pearl barley:

The cereal must be washed in plenty of water.
To speed up the cooking process, it is recommended to soak the pearl barley so that it swells a little. It can be soaked not only in water, but also in kefir. If you don't do this, cooking a dish with pearl barley will take much longer.
This grain increases in volume when soaked and cooked, so this must be taken into account when choosing a container for preparing soup. After soaking, the volume doubles, and when cooked, it quadruples.

Beef soup with mushrooms and barley

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.

Is it possible to make soup from oyster mushrooms?

This representative of the mushroom kingdom is edible, therefore it is quite widely used in cooking. Soups, sauces, main courses and various preparations are prepared from it. A special feature of oyster mushrooms is their relative availability, and, as a result, the ability to use them fresh for almost a whole year.

Important! To prepare first courses, you can also use frozen product from the nearest supermarket.

During the cooking process, the main ingredient of the broth transfers its taste to the broth, making it nourishing and very rich. Even the simplest recipe for making oyster mushroom soup will delight you with its excellent aroma. Easy-to-make first courses will be a great addition to a hearty lunch.

Sour cabbage soup with pearl barley and mushrooms

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.

Useful tips

You can add a bay leaf to mushroom soup, but at the end, and immediately after cooking, remove it so that the soup is saturated with the aroma of spice and does not give off bitterness;
The barley must be washed before adding to the soup;
If you use boletus or boletus, add cream or melted cheese to the dish to make it more appetizing;
You can add a pinch of sugar to the soup to enhance its taste;
It is not recommended to eat mushroom dishes at night and generally overeat. They are very heavy on the stomach;
Dried mushrooms can be soaked in salted homemade milk, so they will acquire a fresh aroma;
You can make your own mushroom seasoning. Simply grind the dried mushrooms into flour and store in a sterile glass jar, tightly closed with a lid;
If you don’t have your own mushrooms, you need to buy them only at specialized retail outlets to be sure of their quality;
Gourmets add prunes or dried apricots to mushroom soup.

Bon appetit!

Solyanka with barley, mushrooms and fried salmon

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 can (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.

Forest mushroom soup with barley

The most delicious soup is made from wild 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.

How to cook delicious soup from frozen porcini mushrooms?

We present to your attention a classic recipe for mushroom soup made specifically from boletus mushrooms, that is, porcini mushrooms. Its taste and aroma cannot be confused with any other soup. The secret of its deliciousness is pre-frying mushrooms and potatoes with carrots and onions. It is suggested to fry immediately in a pan with a thick bottom. If desired, you can add green peas, cheese or vermicelli to this soup, but it is better not to spoil the taste of the porcini mushrooms.

Ingredients:

Frozen boletus mushrooms – 0.5 kg.
Potatoes – 4 pcs.
Onions and carrots - 1 pc.
Vegetable oil - for frying.
Salt, herbs and pepper - to taste.

Cooking process:

1. Peel potatoes, onions and carrots and rinse under running water.

2. Chop the onion into small cubes.

3. Pour vegetable oil into a thick-bottomed pan 2 mm above the bottom and place it over medium heat. In this heated oil, fry the chopped onion until translucent.

4. Grate the carrots on a coarse grater, add to the pan with the onions and also fry until half cooked.

5. Cut the peeled potatoes into small cubes and place them in a saucepan.

6. Then pour clean water into the pan to cover all the vegetables 2 cm above.

7. Add a little salt to the vegetables and simmer over low heat until the potatoes are half cooked.

8. Then place the thawed porcini mushrooms into the pan, preferably cut into medium pieces. You don’t have to defrost the mushrooms, but put them straight into the soup, which will make it more tasty. Pour boiled water into the pan in the amount you need (about 2.5 liters) and cook the soup until done. Sprinkle the soup with pepper and taste it.

9. Sprinkle the cooked soup with finely chopped fresh herbs and season with sour cream.

Bon appetit!

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Duck soup with mushrooms and pearl barley

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.

Delicious mushroom soup made from frozen mushrooms

You can make a very tasty puree soup from frozen mushrooms. This soup tastes great, looks beautiful and is very nutritious. To enhance the flavor and create a creamy consistency, cream and butter are added to this soup. The soup is prepared quickly and easily.

Ingredients:

Boiled potatoes – 4 pcs.
Frozen mushrooms – 400 g.
Onion – 1 pc.
Cream – 1 l.
Butter - for frying.
Salt and dill - to taste.

Cooking process:

1. Defrost mushrooms for soup in advance in any way.

2. Peel the potatoes, rinse and boil until tender in salted water.

3. While the potatoes are cooking, peel the onion and cut into small pieces.

4. Heat butter in a frying pan and fry chopped onions and thawed mushrooms.

5. Transfer the mushrooms fried with onions into a separate bowl and chop with an immersion blender or in the bowl of a food processor.

6. Make mashed potatoes from boiled potatoes and mix them with chopped mushrooms.

7. Boil the cream in a separate saucepan.

8. Pour the boiled cream into the mashed potatoes and mushrooms and mix and beat a little with a blender.

9. Salt the prepared puree soup and you can add mushroom seasoning in cubes to enhance the taste.

10. Pour the soup into cups, decorate with fresh herbs, pieces of mushrooms and serve with crackers or croutons.

Bon appetit!

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Mushroom soup with barley and melted cheese

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.

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

Any first course cooked in a slow cooker differs in taste from one cooked on the stove. Many, having understood this nuance, prefer to cook soups in it.

Required:

Fresh mushrooms – 0.8-1 kg.
Pearl barley - a glass.
Carrot.
Bulb.
Sunflower oil.

Preparation:

Soak the cereal in advance. Cut the mushrooms into slices. Coarsely grate the carrots and chop the onion into cubes.
Having set the multicooker to the “Frying” mode, place the onions and carrots in a bowl.
Add oil and fry for a few minutes.
Pour in water, add mushrooms and cereal. Add desired spices.
Set the unit to “Extinguishing”. Set the timer for 40 minutes. At the end of cooking, keep the dish under a closed lid for a quarter of an hour.

Mushroom soup with barley and chicken

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
dried 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.

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.

Mushroom soup with barley and tomato

A special feature 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!

Milk soup with pearl barley

Photo: delo-vcusa.ru
And finally - sweet soup with barley, which children love!

You will need:
1.5 liters of milk, 80 g of pearl barley, 2 tsp.
sugar, a pinch of salt. Preparation:

Soak the pearl barley for 6 hours, then boil for 2 hours in plain water. Boil milk in a separate container, add salt, barley and cook for another 20 minutes. When serving, you can add a piece of butter to the soup.

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Country yushka with mushrooms, pumpkin and pearl barley

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.

How long does it take to cook fresh oyster mushrooms in soup?

One of the most important advantages when preparing mushroom broths is their fairly fast cooking time. Oyster mushrooms are able to release their taste in an average of 15-20 minutes. To get a richer soup, boil them for about half an hour before adding the remaining ingredients.

Important! Cooking for longer can ruin the structure of the mushrooms, making them softer and shapeless.

The remaining ingredients are added to the prepared broth. Cooking continues until the vegetables or cereals are completely cooked. It should be remembered that the total cooking time should not exceed 40-50 minutes, otherwise the mushrooms will turn into a shapeless substance and lose their attractive appearance.

Rassolnik with salted mushrooms and pearl barley

A special 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

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.

Mushroom soup with chanterelles and pearl barley

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.

Turkey pearl barley soup

Photo: povar.ru
High-grade barley cooks much faster.

You will need:
2.5 liters of water, 350 g of turkey, 3 potatoes, 100 g of pearl barley, 1 small carrot, onion, 50 ml of vegetable oil, 20 g of salt, ground black pepper to taste.
Preparation:

Soak the pearl barley for 5-6 hours. Boil the turkey in water with spices for 30 minutes. Add pearl barley and cook for another 20 minutes. Add potato cubes. Fry chopped carrots and onions until golden brown. Add the roast to the pan, add salt and simmer for another 10 minutes.