Mushroom soup made from dried mushrooms with barley

Ingredients

Dried mushrooms – 2 handfuls

Pearl barley – from 4 tbsp.

Potatoes – 2 pcs.

Small carrots – 1 pc.

Vegetable oil – 1-2 tbsp.

26 kcal
1 hour
1 hour

Photo of the finished dish

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Step-by-step recipe with photos

Fans of mushroom soups and pearl barley will really like this dish, which is simple in preparation and in composition. In addition, mushroom soup made from dried mushrooms with barley is suitable for lenten and vegetarian menus.

There are versions of this soup with the addition of some spices, but I often only want soup with the smell of mushrooms. Usually, for frying or simmering vegetables that go into soup as a dressing, I use a minimum of vegetable oil, but for mushroom soups, vegetable oil is not excessive!

Prepare ingredients for mushroom soup from dried mushrooms with barley. The amount of pearl barley recommended for one serving of soup is one tablespoon of dry cereal, but I added more, I wanted to get a very thick soup.

Both mushrooms and barley need to be soaked for about one hour.

Before soaking, do not forget to sort out the pearl barley and wash it thoroughly.

After an hour, the cereal will swell slightly, this will make it easier and faster to prepare.

If they are large, cut the soaked mushrooms into much smaller pieces or the desired size.

Add the mushrooms and pearl barley to the boiling water in a saucepan and cook over medium heat under the lid. After about half an hour, add diced potatoes to them.

Then add onions and carrots fried or stewed in vegetable oil to the mushroom soup.

Cook the soup until the pearl barley is as soft as desired. Some people like strong grains, while others like them very boiled.

Mushroom soup with barley - recipes for delicious mushroom soup

Mushroom soup will fill you up, warm you up in winter and delight your soul; it’s not for nothing that in our country there is a tradition of always preparing the first course. Without it, lunch is considered bad. Mushroom soup is prepared with the addition of various cereals, most often barley. This is a beautiful candidate for our people’s beloved rassolnik, borscht or solyanka.

The recipes offered now have been tested more than once in our family, approved and often used in the everyday menu. But before that. Before you select the appropriate option, get acquainted with the general manufacturing provisions.

How to cook delicious mushroom soup with barley

You can make soup from all mushrooms. Snow-white forest mushrooms, honey mushrooms, boletus mushrooms and other gifts of quiet hunting are unusually fragrant. In the absence of suitable supplies, cook from champignons or oyster mushrooms.

For production, you can take fresh, frozen or dried mushrooms. The development is slightly different, but the result is always the same. The dish turns out satisfying and tasty.
Mushrooms are a versatile product; their special taste and smell can replace meat. Therefore, do not rush to put meat products in the soup; the dish will be satisfying even without them.
The only exception is oyster mushrooms and champignons; broth cooked with these mushrooms will not give the desired smell. These are the ones that need to be used for soups with meat, chicken or beef. Or add a mushroom-flavored bouillon cube when cooking.
Be sure to soak pearl barley for 3-4 hours in cool water. Take care of this in advance. Or cook it ahead of time so you can use it already prepared.
Place the cereal exactly in the amount indicated in the recipe, since even after turning off the stove it continues to boil. If you take more pearl barley, you will get porridge instead of soup.

Mushroom soup made from dried mushrooms with barley and potatoes

For a rich broth, dried generous mushrooms will be used - white mushrooms, boletus mushrooms, boletus mushrooms. If there are not enough of them, you can add champignons for size.

Useful for a 2.5 liter pan:

Dry mushrooms – 100 gr.
Potatoes – 2-3 tubers.
Pearl barley - a glass.
Sunflower oil – 2-3 tablespoons.
Carrot.
Onion.

Frozen mushroom soup recipe

Fans of quiet hunting not only dry mushrooms, but also freeze them, sometimes in huge quantities. And in the winter, they prepare the first dishes, the taste of which can compete with soups made from new gifts of the forest.

Frozen mushrooms (white mushrooms, honey mushrooms) – 800 gr.
Carrot.
Potatoes – 3-4 pcs.
Pearl barley - a glass.
Bulb.
Pepper, salt, bay leaf.

[ok]Usually, mushrooms are boiled before freezing, so the first, most powerful smell is added along with the broth. I recommend adding a mushroom stock cube.[/ok]

The next day, soak the pearl barley for 3-4 hours, or cook the cereal until tender.
Boil water, add mushrooms. They don't need to be defrosted if they are cut before freezing. If the mushrooms are large, defrost at room temperature and cut.
Transfer the soaked cereal. If the pearl barley is cooked in advance, it must be added later, together with the vegetable frying.
When the broth boils, add the potatoes cut into large cubes. Cook until done.
Rub large shavings over carrots. Chop the onion. Fry the vegetables, throwing the onion cut into the frying pan first, then the carrot.
Place the roast into the pan and stir the contents.
Cook for 5-10 minutes, let the soup come to a very boil and turn on the burner. Keep covered for a quarter of an hour and serve.

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

Any dish cooked in a slow cooker differs in taste from one cooked on the stove. Almost everyone, having realized this aspect, prefers to cook soups specifically in it.

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

[ok] Attention! Forest mushrooms (boletus mushrooms, white mushrooms and other generous representatives of the forest) do not require additional spices; their own smell is enough for them. If you decide to cook soup from oyster mushrooms or champignons, add a mushroom-flavored bouillon cube, pepper, and bay leaf.[/ok]

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 couple of minutes.
Pour in water, add mushrooms and cereal. Add desired spices.
Set the unit to “Extinguishing”. Set the timer for 40 minutes. Upon completion of production, keep the dish under a closed lid for a quarter of an hour.

Recipe for soup with champignons, barley and melted cheese

A hearty, tasty soup with a claim to originality.

Broth (beef, chicken) – 2 liters.
Processed cheese – 2 pcs.
Fresh mushrooms – 400 gr.
Pearl barley – ½ cup.
Potatoes – 3 pcs.
Bulb.
Seasonings, herbs, oil.

The next day, fill the cereal with water and leave until it swells for 3-5 hours. Then cook it until fully cooked.
Pour the prepared broth over the cereal. Let it cook.
Cut the mushrooms into slices and fry in oil until lightly browned. Add diced onion. Fry together for a couple of minutes.
Cut the peeled potato tubers into strips and cook. When the potatoes are almost ready, transfer frying.
Finely grate the cheeses (to make the cheeses easier to grate, freeze them). Transfer to soup.
Add chopped herbs and seasonings. Let it come to a very boil, simmer for a few minutes. turn off the burner and let the dish sit for 10 minutes.

Soup with barley, mushrooms and chicken - a delicious recipe

Chicken - a couple of legs.
Pearl barley – 100 gr.
Dry mushrooms - a handful.
Potatoes – 2-3 tubers.
Carrot.
Bulb.
Water – 1.5 liters.
Sunflower oil, salt, pepper.

Soak the cereal, leaving for 3-4 hours. Spend the same amount of time soaking dried mushrooms.
Place chicken meat in a saucepan and cover with water. Add the cereal immediately. Cook until boiling over high heat.
Reduce heat and continue cooking for 30 minutes. Check the readiness of the meat, remove from the pan, divide into pieces.
Instead of meat, add mushrooms along with the infusion, add pearl barley. Let it boil, cook for 20 minutes.
Place diced potatoes into the pan. At the same time, sauté the onion and carrots.
When the potatoes are cooked, return the chicken to the pan and stir fry. Salt, adjust the taste for salt, add pepper, maybe a bay leaf.
Cook for 5 minutes, turn on, let stand covered for 10 minutes.

Video recipe for soup with pickles and mushrooms

Here is one of the options for pickle, but with the gifts of the forest. If you follow the recipe, it turns out very tasty, believe me. Bon appetit!

Mushroom soup with barley

Tuesday, March 24, 2015

Winter mushroom soup on a pork bone with dried boletus and pearl barley is a very fragrant, satisfying and tasty first course. Of similar soups, this particular one occupies the first place in my heart. According to this recipe, the mushroom soup turns out rich, thick, unusually fragrant - it’s impossible to resist!

If you don’t have snow-white dried mushrooms, you can use those that are available, but certainly dry, otherwise the finished soup will not have the same smell. In addition, mushroom broth based on dried boletus comes out light golden and transparent, but, for example, from boletus and boletus it will be dark.

Be sure to take the meat on the bone so that the broth is also fragrant and rich. For fresh herbs, I highly recommend adding dill, but parsley also works great. Well, a piece of homemade bread literally won’t hurt here. We serve hot and tasty mushroom soup with sour cream and chopped herbs - you can eat whatever you like.

Ingredients:

Making a dish step by step:

The recipe for this ordinary, but very tasty and satisfying first course includes the following ingredients: water (for making meat and mushroom broths), pork on the bone, dried mushrooms (I used white mushrooms, but you can use any wild ones), onions, potatoes, carrots , salt, fresh dill, bay leaf and black peppercorns.

Because pearl barley takes quite a long time to cook, we rinse the barley and soak it in cool water for an hour.

We thoroughly rinse the pork on the bone and soak it for half an hour beforehand to remove the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) . Let it cook, pouring 2.5 liters of cool water over the meat. Bring to a boil, drain the broth and pour clean water over the meat (the same amount). Add the peeled onion, bay leaf and pepper. Cook for 1 hour over low heat, making sure to skim off the foam.

Dried mushrooms can be soaked for a couple of hours in advance. Then we cook the mushrooms in the water given to us for about half an hour.

When the meat and mushrooms are ready, strain both broths into a larger saucepan and put them on the fire again.

Remove the meat from the bone and chop it. We also cut the mushrooms quite large and put everything back into the broth.

Add pearl barley, draining the liquid from it. Cook everything over low heat for about 30 minutes.

Then we peel the potatoes and carrots, cut them into random pieces (cubes or bars).

Add the vegetables to the soup and cook until soft – about 20 minutes.

At the end of production, add salt and chopped fresh herbs. Stir and taste for salt. If the taste is fairly balanced, you can turn off the heat. Cover the pan with a lid and let the soup brew for at least 10-15 minutes.

Now you can call everyone to dinner.

Bon appetit, my dears! Don't forget to add rich sour cream to the soup!

Chicken soup with barley and mushrooms

Hearty soup, not bad in the cool winter time.

Ingredients for “Chicken soup with barley and mushrooms”:

Chicken drumstick – 5 pcs
Pearl barley - 0.5 cup.
Mushrooms (snow-white) - 200 g
Onion - 1 pc.
Carrots - 1 pc.
Potatoes - 2 pcs.
Butter - 2 tbsp. l.
Vegetable oil - 1 tbsp. l.
Salt (to taste)
Dark pepper (ground, to taste)

Production time: 90 minutes

Number of servings: 8

Nutritional and energy value:

Ready meals
kcal 2427.9 kcal	proteins 226.8 g	fat 138.3 g	carbohydrates 69.4 g
Portions
kcal 303.5 kcal	proteins 28.4 g	fat 17.3 g	carbohydrates 8.7 g
100 g dish
kcal 147.1 kcal	proteins 13.7 g	fat 8.4 g	carbohydrates 4.2 g

Recipe for “Chicken soup with barley and mushrooms”:

Wash the pearl barley well, add water and cook until half cooked.

Wash the chicken legs and boil in 1.5 liters of bubbling salted water for 30 minutes, then transfer to a bowl and let cool. Strain the broth.

Cut the mushrooms into cubes and boil in 2 glasses of water. Drain in a colander and set aside. Strain the broth.

Mix chicken and mushroom broths and bring to a boil. Add pearl barley and cook for 20 minutes. Peel the potatoes and cut into cubes. Add it to the soup and cook for 10 minutes.

Peel the onions and carrots. Cut into small cubes. Heat vegetable oil and butter in a frying pan and fry the onions and carrots for 3 minutes.

Then add the mushrooms and cook over medium heat for another 5 minutes. Remove chicken meat from bones and cut.

Add meat and fried vegetables with mushrooms to the soup. Cook everything together for 5 minutes. Remove the finished soup from the heat, cover with a lid and let steep for 10 minutes. Serve with sour cream.

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