Such a soup with mushrooms and barley is sometimes said to be a soup from childhood. Some people remember the summer in the village ... Mushrooms can be fresh, dried or frozen, usually white, boletus, boletus, boletus. From fresh champignons, you can also cook a similar soup, but the more aromatic and rich in taste is still obtained from forest mushrooms.

Mushroom soup with barley is suitable for a lean menu. Lovers add a spoonful of sour cream to the portions of mushroom soup as sourness, and a little tomato sauce is suitable for the lean version. I also like to accompany the portion with just a spoonful of fragrant, i.e. unrefined vegetable oil.

Prepare the ingredients according to the list:

Barley should be washed and soaked for half an hour in cold water, then boiled until half cooked and rinsed.

Fresh mushrooms need to be peeled and cut into pieces. Dried ones must be soaked to soften them.
And mushrooms frozen in pieces are simply thrown into boiling water.

Throw the mushrooms into boiling water along with the semi-finished rinsed barley.

At the next boil, add diced potatoes, if desired.

Finely chop the onion and carrots and simmer in vegetable oil, add a little salt.

At the end of the simmering, add a little tomato sauce if desired, but this is not necessary, but a matter of personal taste or for a variety of menu.

Add vegetables at the end of cooking and cook the whole estimate over low heat for another five minutes or until the barley is cooked to the desired degree.

Mushroom soup with barley is ready.

Bon Appetit!

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

Mushroom soup with barley in a slow cooker

Ingredients:

• pearl barley - 0.5 multi-glasses;
• mushrooms - 500 g;
• potatoes - 400 g;
• carrots - 130 g;
• onions - 100 g;
• parsley root - 30 g;
• vegetable oil;
• water - 2.5 l;
• salt.

Preparation

Fill with boiling water. Cut the onion into small cubes and fry in vegetable oil in the "Baking" mode. After 10 minutes, put the grated carrots on 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 in the "Stew" mode for 1 hour.

Barley Mushroom Soup Recipe

Ingredients:

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

Preparation

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

Put the pearl 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 select the onion from the pan, and leave the oil. Now we fry the mushrooms in it. After 7 minutes add the onion, salt, pepper and mix. Cut the potatoes into cubes. We put it in a saucepan with barley, send fried mushrooms there. Cook everything together for another 25 minutes. And add chopped greens to the finished soup. Cover the pan 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 cilantro greens - 1 tbsp. spoon;
• chopped parsley - 1 tbsp. spoon;
• celery (root) - 1 pc .;
• paprika - 1 tsp;
• sugar - 1 tsp;
• butter - 20 g;
• tomato paste - 1 tbsp spoon;
• Bay leaf;
• salt, black pepper - to taste.

Preparation

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

Mushroom champignon soup with barley

Ingredients:

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

Preparation

Wash champignons, 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. We heat the vegetable oil and fry chopped onions and carrots on it until golden brown. After 30 minutes, remove the mushrooms from the broth, and lower the diced potatoes. Cook for 15 minutes. Cut the mushrooms into 4 pieces and lightly fry in vegetable oil, in which the onions and carrots were fried before.

We send the barley to the mushroom broth with potatoes, as soon as the water boils again, add the fried mushrooms and onions with carrots, add 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 250 g serving.

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

Mushroom soup with barley, recipe

To make this mushroom soup with barley, I need

0.5 cups of pearl barley;

3 pcs. potatoes;

1 carrot;

1 onion;

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

Butter - 2 tablespoons;

Sunflower oil - 2 tablespoons;

Bay leaf - 3 leaves;

Salt, ground black pepper.

How to make barley mushroom soup

I cook this soup like this. I pour about 2.5 liters of water into a saucepan. When the water boils, I pour the washed pearl barley into it and cook for about an hour.

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

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

Lent begins today, so I want to bring to your attention one more lean recipe - mushroom soup with barley... It can be cooked any time of the year using fresh or frozen mushrooms. It can be champignons, porcini mushrooms, boletus, polish or any other of your choice. As well, this lean soup is delicious and easy to prepare, as you can see by preparing it for lunch.

Ingredients(for making 2-2.5 liters of soup):

• 300 gr. fresh or frozen mushrooms (champignons, boletus, white, Polish)
• 3 potatoes
• 1 carrot
• 1/2 tbsp. pearl barley
• 1/2 onion
• 2-2.5 l. water
• sunflower oil
• Bay leaf
• dried herbs (parsley, dill, basil, or marjoram)
• ground black pepper
• black peppercorns

Preparation:

1. We sort out the pearl barley, rinse it, fill it with cold water and set it to cook. When the cereal boils, reduce the heat, remove the foam and salt.
   
2. We clean and wash mushrooms and vegetables (onions, potatoes, carrots).
3. Cut the potatoes into small pieces.
   
4. In 20 minutes. after boiling the barley, add it to the pan.
   
5. Cut the mushrooms into medium slices. If these are champignons, put them in a preheated pan with sunflower oil, lightly salt and fry over low heat, stirring occasionally, for 7 minutes. If you use other mushrooms, it is better to first boil them for 10-15 minutes. in salted water, and only then fry.
   
6. Chop the onion, three carrots on a coarse grater. Add vegetables to the mushrooms by first frying them on a separate side of the pan until golden brown, and then mixing them with the mushrooms.
   
7. Add the mushrooms fried with carrots and onions to a saucepan with soup 10 minutes after adding the potatoes. We also add black peppercorns and ground, bay leaves, dried herbs to the soup. We try, add salt if necessary. Cook the soup for another 5-10 minutes and turn it off.
   
8. Serve hot aromatic mushroom soup with barley. We serve white or black bread with the soup.
   

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

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

In the same recipe, fresh mushrooms and dried white ones are combined, and pearl barley with potatoes is also present. Unlike the aforementioned recipe, this version of the soup is simpler in taste, but requires a little more labor to prepare it.

For mushroom soup with barley you will need:

• Fresh champignons or oyster mushrooms. ~ 300 gr.
• Dried porcini mushrooms. Several records.
• Pearl barley. ½ glass.
• Potato. 3-5 tubers depending on size.
• Onion. 1 large onion.
• Carrot. 1 PC.
• Salt. Taste.
• Water. ~ 2 liters.

The result is about 3 liters of delicious and thick soup.

Cooking mushroom soup with barley.

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

Pour dry porcini mushrooms with boiling water and set aside until the time when they are needed.

Thoroughly rinse the pearl barley under running water and lightly fry in a dry frying pan until a nutty smell appears.

This pre-frying prevents the barley from becoming slippery and sticky during cooking.

Bring to a boil about 1 liter. water and pour the pearl barley into it. Cook over medium heat without salt until cooked through. In time it will take about 45-60 minutes.

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

In a small amount of vegetable oil, fry the onions with carrots, lightly salt. Adding salt will release more flavor and odor. You do not need to fry them, rather fry a little and, as they say, protom.

Peel the potatoes and cut them into small cubes.

We clean the champignons of dirt, in this case you can rinse them and then cut them into small slices.

We take out dried porcini mushrooms soaked in boiling water in advance, squeeze it in hand, be sure to rinse it under running water to wash off possible grains of sand and remnants of forest soil, and cut into small pieces. Be sure to save the mushroom infusion.

Pour about 2 liters of water into a saucepan, add potatoes, barley boiled in advance, chopped dried mushrooms and carefully pour out the mushroom infusion left over from soaking the white ones.

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

We bring everything to a boil and begin to cook over low heat.

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

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