Home Mushroom soups
Mushroom soup made from dried mushrooms with barley is an incredibly tasty soup with a fantastic aroma. Very nutritious and at the same time lean soup. If you prepare the mushrooms yourself, the cost of such a dinner is very low. And on a cold winter day, it will not only warm you up and fill you up, but also won’t drive you out of the house to buy groceries. All you need is a handful of dried mushrooms, pearl barley and the simplest vegetables.
Mushrooms are a unique gift from nature to man. They contain a large amount of microelements, like fruits. Carbohydrate composition is similar to vegetables. There are more B vitamins than cereals. And in terms of the amount of protein they are ahead of meat. Miracle product.
Pearl barley is also very healthy. It has a unique composition. A large amount of antioxidants in combination with lysine rejuvenates, restores and cleanses facial skin, strengthens hair. In addition, it has a good effect on the nervous system. This is the grain of youth. Mushroom soup, combined with the beneficial properties of pearl barley and fresh vegetables, will not only warm you up in winter, but also improve your health.
How to cook mushroom soup from dried mushrooms with barley - 15 varieties
- Mushroom soup made from dried mushrooms with barley
- Creamy soup of dried mushrooms with barley
- Dried mushroom soup with pearl barley
- Cheese soup from dried mushrooms with barley
- Soup of dried mushrooms, barley and ribs in a slow cooker
- Soup of dried mushrooms, pearl barley and chicken gizzards
- Mushroom soup with barley
- Dried mushroom soup with chicken broth
- Italian mushroom soup
- Dietary mushroom soup
- Mushroom soup with meat and barley
- Thick soup with mushrooms, meat and barley
- Mushroom soup
- Rassolnik with dried mushrooms
- Scottish mushroom soup
Description of preparation:
You can make many very tasty dishes from mushrooms, but it’s hard to imagine something more traditional and dear to us than this recipe for making porcini mushroom soup with barley.
Of course, now it is much easier and more convenient to use, say, champignons or frozen mushrooms for this, but still with fresh white mushrooms the taste is much nobler, brighter and richer. It is not for nothing that they are considered to be the most valuable, tasty and healthy mushrooms, because with them any dish becomes truly royal. Well, preparing porcini mushroom soup with barley at home is not at all difficult, and now you will see it. Purpose: For breakfast / For lunch / For dinner Main ingredient: Mushrooms / Porcini mushrooms Dish: Soups Geography of cuisine: Russian cuisine
Mushroom soup made from dried mushrooms with barley
It is prepared very simply and from available products. A tasty, satisfying and very aromatic soup for the whole family.
Ingredients:
- Dried mushrooms - 100 g
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Barley - 2 tbsp. l
- Water - 3 l
- Onion - 1 pc.
- Sunflower oil - 2 tbsp. l
Preparation:
Soak the mushrooms in water for 3 hours in advance. Drain the mushrooms through a sieve directly into the pan in which the soup will be cooked.
Turn on the pan, add another 2 liters of water and add pearl barley.
We chop the already soft mushrooms into small pieces and send them to cook for 15 minutes.
Let's prepare the frying. Fry chopped onions and carrots for 5 minutes.
Cut the potatoes into cubes, add to the soup and cook for another 20 minutes.
At the end, add the roast, finish cooking the soup and let it brew for at least 10 minutes.
How to make fresh porcini mushroom soup?
The soaked mushrooms are boiled for 40 minutes, then potatoes are added to them and everything is cooked for another 10 minutes. Next, frying carrots and onions, bay leaf, salt and pepper are added to the soup. The result is a healthy and flavorful soup.
Cooking time: 2 hours.
Cooking time: 25 min.
Portions – 4.
Ingredients:
- Porcini mushrooms – 500 gr.
- Potatoes – 500 gr.
- Onions – 1 pc.
- Carrots – 1 pc.
- Bay leaf – 2 pcs.
- Salt - to taste.
- Ground black pepper - to taste.
- Fresh greens - to taste.
Cooking process:
1. First, soak the boletus mushrooms in cold water for half an hour so that all the forest dirt is soaked. Next, rinse them well under running water, peel and cut into medium-sized pieces.
2. Peel the onions and finely chop them.
3. We also peel and grate the carrots on a coarse grater.
4. Heat a small amount of olive or other vegetable oil in a frying pan and fry the chopped vegetables in it until golden brown.
5. Place the chopped mushrooms in a saucepan, fill them with water and put them on the fire. Bring to a boil and cook for 40 minutes. Peel the potatoes, wash them and cut them into medium cubes. Now we send it to the mushrooms and cook for another 10 minutes.
6. Now add the prepared roast and bay leaf into the pan. Add salt and ground black pepper to taste and mix everything. Cook the soup for a couple more minutes and remove from heat. If desired, add finely chopped fresh herbs. Let the dish brew for a while under the lid, then pour it into plates and serve. Bon appetit!
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Creamy soup of dried mushrooms with barley
Tender, hearty and flavorful soup. Just try it once and the soup will become your favorite forever.
Ingredients:
- Dried mushrooms - 80 g
- Milk – 500 g
- Potatoes - 4 pcs.
- Carrots - 2 pcs.
- Cream - 200 g
- Onion - 1 pc.
- Pearl barley – 70 g
- Sunflower oil – 30 g
- Water - 2 l
Preparation:
Before starting cooking, soak the mushrooms in milk and pearl barley in plain water for 3 hours.
We pour the milk from the mushrooms into a separate container, at the very end we will add it to the soup.
Pour pearl barley into a 2 liter saucepan. water, add mushrooms and cook.
We make golden frying from onions and carrots.
Has it been 20 minutes? Add potatoes and cook.
Just before cooking, add the frying agent.
When all the ingredients are ready, add the mushroom milk and cream to the soup. Turn off when it boils.
Cooking method:
- Rinse the pearl barley thoroughly, add 1 glass of hot water, and let stand for half an hour.
- Peel and wash carrots, onions and potatoes. Grate the carrots on a coarse grater. Chop the onion, cut the potatoes into small cubes.
- Wash the porcini mushrooms, cut into small cubes, add cold water and cook for 20 minutes. Place the mushrooms in a colander and drain the liquid.
- Pour fresh water into the pan. Add soaked pearl barley and cook for 20 minutes.
- Add potatoes and cook for another 7 minutes.
- Heat the butter in a frying pan, fry the onions and carrots, stirring, for 5 minutes. Add boiled mushrooms, add salt and fry together for another 5 minutes.
- Place vegetables and mushrooms in a pan with barley, add peppercorns and cook for 10-15 minutes.
- Finally add chopped parsley, cover and remove from heat. Let the soup brew for 15 minutes and serve with sour cream.
Dried mushroom soup with pearl barley
A fragrant, bright and satisfying soup. Will feed a large family well without requiring large financial outlays.
Ingredients:
- Dried mushrooms - 100 g
- Carrots - 1 pc.
- Celery and parsley roots - 1 piece each
- Pearl barley – 100 g
- Onion - 1 pc.
- Parsley, dill and celery stalks - 1 bunch
- Sunflower oil – 60 g
- Water - 3 l
Preparation:
Soak the mushrooms for 2 hours in advance. We get the mushrooms.
Pour the water in which the mushrooms were standing into a saucepan and add water to 3 liters.
Add spices, tied celery stalks, dill and parsley to the pan.
Chop the mushrooms and place in a saucepan for 40 minutes.
Fry the pearl barley in vegetable oil and send it along with the mushrooms.
Chop vegetables, roots and fry for about 5 minutes. Transfer to soup and cook until barley is ready.
If you forgot to soak the pearl barley in advance, don't worry. Fry raw cereal in vegetable oil. This way the pearl barley will cook faster and the broth will remain clear.
Frozen porcini mushroom soup with potatoes
Frozen mushrooms are boiled in water for 40 minutes, removed from the broth, in which the potatoes are then boiled. Next, carrots and onions are fried, which are sent to the soup along with mushrooms. The finished dish is served with herbs and sour cream.
Cooking time: 1 hour.
Cooking time: 10 minutes.
Portions – 6.
Ingredients:
- Frozen porcini mushrooms – 600 gr.
- Potatoes – 5-6 pcs.
- Carrots – 1 pc.
- Onions – 1 pc.
- Black peppercorns – 5-6 pcs.
- Salt - to taste.
Cooking process:
1. First, rinse the mushrooms well under running water without freezing them. Next, we transfer them to a saucepan in which we will cook the soup, fill it with water and send it to the fire. Bring to a boil and cook over medium heat for 40 minutes.
2. Peel the potatoes, wash them and cut them into medium-sized cubes or strips.
3. After the required time, remove the mushrooms from the resulting broth and transfer them to a separate container. Now add the chopped potatoes to the pan and cook until almost done.
4. Grate the peeled carrots on a coarse grater, and finely chop the onion. Heat a small amount of vegetable oil in a frying pan and fry the vegetables in it until golden brown. We send the finished frying into the broth with potatoes.
5. Cut the boiled mushrooms into smaller pieces and return them back to the soup. Add salt to taste, black peppercorns, stir and turn off the heat. Let the finished dish simmer a little under the lid.
6. Pour the aromatic soup into bowls and serve with sour cream and fresh herbs. Bon appetit!
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Cheese soup from dried mushrooms with barley
Need a hearty and nutritious soup for dinner? Easy to prepare and affordable? Prepare a delicious cheese and mushroom soup with barley.
Ingredients:
- Dried mushrooms – 75 g
- Onion - 1 pc.
- Pearl barley – 100 g
- Processed cheese – 200 g
- Potatoes - 400 g
- Carrots - 1 pc.
- Seasonings
- Water - 1.5-2 l
Preparation:
Soak the mushrooms and pearl barley for 2 hours in advance.
We take out the soft mushrooms and chop them.
Pour the water from the mushrooms into the pan, add another 2 liters, add the mushrooms, washed barley and cook.
After 30 minutes of cooking, add chopped onions and carrots, and after another 5-7 minutes, add potatoes. At the end of cooking, add melted cheese, bring to a boil and turn off. Let it sit for a while.
Cream soup of porcini mushrooms with cream
Frying onions, carrots and mushrooms is added to the boiled potatoes. Next, everything is crushed with a blender, cream is poured into the soup, and it is brought to a boil. The result is a fragrant and light soup.
Cooking time: 1 hour.
Cooking time: 15 min.
Portions – 6.
Ingredients:
- Frozen porcini mushrooms – 400 gr.
- Cream 20% – 200 ml.
- Potatoes – 2 pcs.
- Carrots – 1 pc.
- Onions – 1 pc.
- Vegetable oil – 2 tbsp.
- Marjoram - to taste.
- Salt - to taste.
- Ground black pepper - to taste.
- Dill - to taste.
- Parsley - to taste.
Cooking process:
1. First, peel the carrots and finely chop them or grate them on a coarse grater.
2. Peel the potatoes, rinse under running water and cut into medium-sized cubes. Next, transfer it to a saucepan, fill it with 600 ml of water and put it on the fire. Bring to a boil and cook until done.
3. We also peel the onions and cut them into cubes.
4. Finely chop the porcini mushrooms. There is no need to defrost them completely.
5. Heat a small amount of vegetable oil in a frying pan and fry the chopped onions in it until golden brown, 3-5 minutes.
6. Add carrots to the onions and fry for a couple more minutes.
7. Now place the chopped porcini mushrooms in the frying pan with the vegetables, salt and pepper to taste, add marjoram, mix everything and fry for another 7-10 minutes.
8. Place the finished frying into a pan with potatoes and grind everything with a blender until a homogeneous mass is obtained.
9. Gradually pour in the cream, constantly stirring everything with a blender. Bring the soup to a boil and turn off the heat.
10. Pour the finished dish into plates and serve, after garnishing with fresh herbs and croutons. Bon appetit!
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Soup of dried mushrooms, barley and ribs in a slow cooker
To quickly prepare a delicious soup for a family dinner, use our recipe and slow cooker.
Ingredients:
- Dried mushrooms – 25 g
- Potatoes - 3 pcs.
- Ribs - 350 g
- Carrots - 2 pcs.
- Thyme - sprig
- Onion - 1 pc.
- Pearl barley – 150 g
- Garlic - 1 tooth
- Seasonings
- Water - 2 l
Preparation:
Soak cereals and mushrooms for 3 hours.
Using the frying mode, first lightly fry the ribs and remove them. Next, fry the onion, add garlic to it and only then grated carrots. Cook until half done.
Next, add chopped potatoes, pearl barley, ribs, mushrooms and fill with water.
Add spices and cook on soup mode for 1 hour 20 minutes.
Soup of dried mushrooms, pearl barley and chicken gizzards
You can feed a large family nourishingly and inexpensively by preparing mushroom soup with chicken gizzards. Cheap and cheerful.
Ingredients:
- Dried mushrooms - 75 g
- Chicken gizzards - 300 g
- Potatoes - 3 pcs.
- Pearl barley – 100 g
- Carrots - 1 pc.
- Water - 1.5-2 l
- Onion - 1 pc.
- Seasonings
Preparation:
Let the pre-soaked mushrooms cook together with the gizzards and pearl barley for an hour.
Chop the vegetables and add them one by one after an hour to the soup.
Cook until vegetables and pearl barley are ready. It will be tastier if you let the soup sit.
Mushroom soup with barley
The aroma of wild mushrooms will transport everyone gathered at the table to a distant autumn forest. Make mushroom soup and turn a simple dinner into a fabulous trip.
Ingredients:
- Dried mushrooms - 50 g
- Carrots - 1 pc.
- Pearl barley - 1 cup
- Potatoes - 300 g
- Tomato paste - 3 tbsp. l
- Onion - 1 pc.
- Seasonings
- Water - 2 l
Preparation:
We rinse the pearl barley, fill it with water, bring to a boil and drain the first water.
Pour water into the pan, wait until it boils and add pearl barley. Cook for 30 minutes.
Chop the vegetables and add them one by one to the soup.
Grind the mushrooms in a blender (not soaked) and add to the soup. Cook for 15 minutes.
Then, add spices, tomato paste and turn off after 5 minutes.
Dried mushroom soup with chicken broth
A very tasty and original soup recipe. The products are the simplest, but the taste and aroma will not leave anyone indifferent. The soup is perfect for a holiday table. Prepared in a cauldron or in a frying pan.
Ingredients:
- Dried mushrooms - 100 g
- Pearl barley – 100 g
- Chicken soup set – 0.5 kg
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Butter - 50 g
- Seasonings
- Water - 1.5-2 l
Preparation:
We prepare a cool broth from the chicken soup set.
Soak and chop the mushrooms.
Boil the pearl barley in advance.
Heat butter in a cauldron and fry mushrooms until half cooked.
Pour the finished broth into a cauldron with mushrooms.
Cut the vegetables into cubes and send them to cook in a cauldron along with the pearl barley.
The soup will be ready when the potatoes are cooked.
If you soak pearl barley overnight, place it in a cool place. Night is too long for this grain. In a warm place, without changing the water, it quickly turns sour.
Italian mushroom soup
How is mushroom soup prepared in sunny Italy? A simple and easy Italian recipe will fill a family dinner with warmth and romance.
Ingredients:
- Dried mushrooms – 25 g
- Frozen mushrooms – 300 g
- Pearl barley – 100 g
- Parmesan – 50 g
- Potatoes - 300 g
- Carrots – 200 g
- Volume. paste - 30 g
- Sunflower oil - 30 g
- Seasonings
- Water - 2 l
Preparation:
Fill the frozen and dry mushrooms with water, bring to a boil, turn off and let them sit for half an hour.
Pour the water from the mushrooms into a saucepan, add spices, chopped mushrooms and pearl barley. Let's cook.
Simmer the carrots together with onions and tomato paste until tender.
Cut the potatoes as desired and add them to the broth. In 5 min. Before cooking, add frying. Before serving, sprinkle the soup with grated Parmesan cheese.
Dietary mushroom soup
Vitamin and nutritious soup with a minimum amount of calories. For a slim figure and a healthy body.
Ingredients:
- Dried mushrooms - 30 g
- Pearl barley - 80 g
- Chicken fillet – 200 g
- Bell pepper - 1 piece
- Carrots - 1 pc.
- Onion - 1 pc.
- Greens - 100 g
- Yogurt – 50 g
- Water - 2 l
Preparation:
Soak the mushrooms and pearl barley in advance.
Add clean water to the mushroom water up to 2x. l., add chopped mushrooms, cereals, chopped onions and carrots and cook for 40 minutes.
Finely chop the chicken fillet and add to the soup.
Add bell pepper and herbs 5 minutes before. until the soup is ready.
When serving, add a spoonful of yogurt.
Classic recipe for boletus mushroom soup
If you want to understand the real taste of porcini mushroom, cook a classic soup without adding additional ingredients to it.
Take:
- White.
- Water – 1.5 liters.
- Potatoes – 3-4 pcs.
- Onion and carrot - 1 pc.
- Peppercorns, garlic clove, sunflower oil, salt, sour cream on a plate.
Step-by-step preparation:
- Prepare the boletus mushrooms in a boil – peel, wash and chop coarsely.
- Place in water, let it boil and cook for 40 minutes, remembering to skim off the foam. If desired, immediately add bay leaf and peppercorns. I never put laurel - I don’t like it.
- Chop the onion and grate the carrots, then fry them one at a time. The garlic is fried at the same time as the onion, if you decide to add it.
- When the whites are ready, place the potatoes cut into strips into the pan. Just before the potatoes are ready, add the frying mixture. You need to salt the soup at the end of cooking along with adding fried onions and carrots.
Mushroom soup with meat and barley
The rich taste and forest aroma of the soup will delight the whole family. This soup can also be served on a holiday table.
Ingredients:
- Dried mushrooms - 20 g
- Fresh mushrooms – 350 g
- Meat on the bone - 500 g
- Carrots - 3 pcs.
- Canned tomatoes – 125 g
- Onion - 1 pc.
- Garlic - 3 teeth.
- Pearl barley – 100 g
- Water - 2-3 l
Preparation:
Soak the mushrooms and pearl barley for half an hour in advance.
Let the meat cook for 40 minutes, do not forget to remove the foam.
Chop fresh mushrooms. Fry in hot oil until the juice evaporates.
We cut vegetables randomly. Squeeze the garlic through a press.
We chop soft mushrooms and fry them with fresh ones.
Fry the onions, carrots and garlic and cook until tender.
Chop the finished meat, strain the broth and return to the stove.
Add pearl barley, tomatoes, meat, frying to the pan and cook until the cereal is cooked.
If you did not have time to remove the foam, add a glass of water to the broth. The foam will begin to rise again.
Thick soup with mushrooms, meat and barley
Don’t like very thin soups and are already tired of the main courses? Prepare our thick and nutritious soup. Delicious and very filling.
Ingredients:
- Dry mushrooms - 40 g
- Meat - 400 g
- Pearl barley – 250 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Tomato paste - 40 g
- Sunflower oil - 30 g
- Water - 1.5 l
Preparation:
Soak mushrooms and cereals in advance.
Let the meat boil; when it boils, collect the foam and immediately add the barley to cook.
Squeeze the mushrooms and cut into slices. Carrots - in rings.
When the meat is half cooked, add carrots and mushrooms.
Fry chopped onion in vegetable oil until caramel-colored and add tomato paste, cook for a couple more minutes.
The soup has already become thick and rich, it’s just a matter of time. Add the roast, cook for another 5 minutes. and turn it off.
Mushroom soup
The aroma of mushroom soup spreading throughout the house brings back the most pleasant childhood memories. Beloved grandmother in a small village house near the forest.
Ingredients:
- Dried mushrooms – 25 g
- Champignons – 500 g
- Pearl barley – 250 g
- Onion - 800 g
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Nutmeg - 0.5 tsp
- Chili pepper - 0.2 tsp
- Water - 2 l
Preparation:
Soak the mushrooms in advance, preferably overnight.
Barley too, at least 5 hours in advance.
Let's start with the cereal. Let it boil separately for 45 minutes.
Cut the potatoes into cubes and boil in a separate pan; excess starch will ruin the flavor of the mushrooms.
Peel and chop the onion. Fry the onion in a thick-bottomed saucepan.
Roughly chop the carrots and add them to the onion.
We clean and cut the champignons and fry them.
Then wash, chop and place the mushrooms in the pan.
Add spices, pour water and cook.
When the mushrooms are ready, add pearl barley and potatoes to the soup and cook for a couple more minutes.
A simple and delicious recipe for porcini mushroom soup with vermicelli
Soaked dried mushrooms are fried along with carrots and onions, after which they are sent to a pan with potatoes and noodles. The soup turns out very aromatic and tasty. It is served with herbs, sour cream or croutons.
Cooking time: 1 hour 50 minutes.
Cooking time: 20 min.
Portions – 6.
Ingredients:
- Dried porcini mushrooms – 50 gr.
- Potatoes – 3 pcs.
- Onions – 1 pc.
- Carrots – 1 pc.
- Vermicelli – 1/3 tbsp.
- Garlic – 1 clove.
- Mixture of peppers - to taste.
- Salt - to taste.
Cooking process:
1. First, take dried porcini mushrooms, put them in a suitable container and fill them with cold water. Soak for half an hour. Next, filter the mushroom water through cheesecloth and pour it into the pan. We send the boletus mushrooms there again, put everything on the fire, bring to a boil and cook for 30 minutes. Now we take out the mushrooms using a slotted spoon, and filter the resulting broth through cheesecloth several more times.
2. Peel the onions and cut into small cubes. Heat a small amount of vegetable oil in a frying pan and fry the onion in it until soft. We also clean the carrots, grate them on a coarse grater and add them to the onions. Sauté for a couple more minutes, after which we clear some space in the center of the pan and add finely chopped garlic there. Fry it for about half a minute and mix everything.
3. Cut the porcini mushrooms into small pieces and place them in a frying pan with other vegetables. Add pepper to taste, stir and fry for another 10 minutes.
4. At this time, peel the potatoes, wash them and cut them into medium-sized cubes. Add it to the mushroom broth and cook until almost done. Next, add the vermicelli and bring everything to a boil.
5. Place the finished frying into the pan with potatoes and vermicelli. Add salt to taste, mix and cook for a couple more minutes until the pasta is ready.
6. Pour the prepared aromatic soup into bowls, decorate with fresh herbs on top and serve with sour cream or croutons. Bon appetit!
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Rassolnik with dried mushrooms
The well-known and beloved rassolnik soup turns out even tastier if you cook it with dried mushrooms.
Ingredients:
- Dried mushrooms - 50 g
- Pearl barley – 200 g
- Potatoes - 500 g
- Carrots - 1 pc.
- Tomato – 1 pc.
- Pickled cucumbers - 300 g
- Onion - 1 pc.
- Water - 2-2.5 l
Preparation:
Let the pre-soaked mushrooms cook with pearl barley for an hour.
Chop onions, potatoes, carrots and tomatoes as you like.
When the pearl barley is almost ready, add onions, carrots, potatoes and tomatoes alternately every 5 minutes.
Slice the cucumber and add it at the very end. Cook for another 5-7 minutes.
Delicious soup with cheese and boletus
Take:
- Boletus mushrooms – 400 gr.
- Onion.
- Potatoes – 4 pcs.
- Processed cheese – 3 pcs.
- Water – 2.5 liters.
- Sunflower oil, salt.
Cook:
- Fry finely chopped onion, add chopped white onion and cook for 40 minutes, no more.
- Boil water, add the potatoes chopped with a nightingale, when they are cooked, add mushrooms with onions and grated processed cheese. The cheese will be easier to grate if you freeze it a little in the freezer.
- Add salt to the soup, let it boil strongly and remove from the burner.
