Mushroom soup made from frozen mushrooms with barley

I love making mushroom soup from frozen mushrooms with barley! Simple, satisfying and oh-so delicious! Now I will share with you my recipe for frozen mushroom soup. I would like to see that this recipe is also suitable for vegetable eaters, because the broth for the soup will be vegetable. And here is another recipe for vegetarian soup.

Water 2 l
Frozen mushrooms 300 g
Pearl barley 200 g
Sunflower oil 2 tbsp.
Potatoes 4 pcs
Onion 1 piece
Carrot 1 piece
Green onions to taste
Bay leaf 1-2 pcs
Ground dark pepper to taste
Salt to taste

For 100 g
Calories: 185 kcal
Proteins: 3.3 g
Fat: 10.7 g
Carbohydrates: 18.7 g

In advance, you need to soak the pearl barley in cool water for 2 hours in proportions of 1 to 2. Then wash the cereal in a sieve under running water and cook until half cooked. This will take approximately half an hour. 1 cup of pearl barley is boiled in 2 cups of water. Barley is cooked separately from the soup so that the broth is not cloudy. When the pearl barley is cooked, the water is drained from it and the cereal is transferred to a soup pot. Place a pot of water for the soup on the stove ahead of time so that the water has time to heat up.

Let's do the vegetables. Cut onions, carrots and potatoes into small cubes. The chopped potatoes can be immediately thrown into the pan.

We do not defrost mushrooms ahead of time. Immediately from the freezer, pour the mushrooms into a sieve and lightly rinse them from ice in cool water.

Onions, carrots and mushrooms should be fried in sunflower oil. If you wish, you can add a clove of crushed garlic, but I didn’t add it. In my case, the mushrooms I have are honey mushrooms, so it will be enough to fry them in a frying pan before adding them to the soup. The same applies, for example, to champignons. But if you have white mushrooms, boletus mushrooms, milk mushrooms or other wild mushrooms, you need to boil them in advance for an hour in salted water. And do not consume the first mushroom water, but drain it.

Place the fried mushrooms into the pan. Add salt and pepper. Cook for 15 minutes.

When serving, the dish can be decorated with green onions.

That's all! The fragrant soup is ready, you can try it!

Eat deliciously and be healthy!

Don't forget to leave your own review! I will be pleased!

RECEPT-SUPA.RU

Soup recipes step by step and with photos

Mushroom soup made from frozen mushrooms with barley

Mushroom soup from frozen mushrooms with barley is easy to prepare, but requires a lot of time to prepare. In general, only pearl 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, there is “excess” - then everything will turn out even faster.

Recipe creator: K. Kryn
After production you will receive 4 servings
Production time (excluding soaking pearl barley): 2-2.5 hours

Ingredients

Frozen mushrooms – 3-4 handfuls
Pearl barley – 1-2 handfuls
Potatoes – 2-3 pcs. (small size)
Onion – 1 pc. (small size)
Carrots – 1 pc. (small size)
Salt - to taste
Water
Butter (for frying)
Sour cream (to add to the finished dish)

Step by step recipe

Soak the pearl barley. Thoroughly wash the pearl barley, place it in a spacious bowl, add cool water 3-4 cm above the surface of the barley and leave to swell for several hours.

Boil pearl barley. Thoroughly wash the swollen pearl barley, put it in a small saucepan, pour boiling water 2-3 cm above the barley, add salt, stir, bring to a boil, reduce the heat, cover loosely with a lid and cook, stirring occasionally, until the water has completely evaporated.

Let the mushroom broth simmer. When the pearl barley is almost ready, you can start cooking the mushroom broth. Wash the frozen mushrooms, put them in a three-liter pan, add cool water 4-6 cm below the edge of the pan, bring to a boil, reduce heat and cover loosely with a lid.

Add potatoes to mushroom soup. 10-15 minutes after starting to cook the mushrooms, peel the potatoes, cut into small pieces, pour into a saucepan, stir, bring to a boil, reduce heat and cover loosely with a lid.

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

Add carrots to mushroom soup. After finishing making the frying, peel the carrots, cut into strips, dump into the soup, stir, bring to a boil, reduce heat, cover loosely with a lid and let simmer for 5 minutes.

Check the potatoes for readiness. Once the pieces of potato can be easily mashed with the back of a spoon on the side wall of the pan, you can continue.

Add fried pearl barley and onions to the mushroom soup. Stir, bring to a boil, reduce heat, cover loosely with a lid and let simmer for 2-3 minutes. Test the soup for salt, add more salt if necessary, stir again, cover loosely with a lid, let simmer for another 2-3 minutes and remove the pan from the heat.

Mushroom soup made from frozen mushrooms with barley is ready! When serving, the soup can be seasoned with sour cream.

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

Frozen mushroom soup with barley

There aren't enough people who can't be bothered by the fragrant smell of wild mushrooms! “Silent hunting” is the favorite pastime of almost all city residents and the vast majority of villagers. The freshest wild mushrooms are dried, salted and pickled. Technologies of the 20th century added to these ancient methods of storage another, perhaps the most widespread one these days - 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 prepare a fragrant thick soup that tastes both big and small (although there is no need to give any mushrooms to children under 3 years old, everything -it is quite difficult for digestion, and also an extremely allergenic product). What should those who did not bother with a strategic supply of frozen boletus and boletus mushrooms do in the summer?

Fortunately, in almost any store the shelves are full of colorful bags of frozen mushrooms, there are also cultivated cheap honey mushrooms, and there are also royal snow-white mushrooms. In any case, no matter what mushrooms you choose, before making them you must defrost them completely and wash them very carefully with cool water, because packages with wild mushrooms often contain spruce needles and withered leaves.

I prefer to take mushroom mixtures: they contain generous mushrooms that give taste and smell, as well as more ordinary mushrooms for the size, which greatly reduces the cost of the entire purchase. My current recipe is extremely simple and unpretentious, but the soup turns out 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 g – 34 kcal
Number of servings – 4 servings

Choose where to save the recipe:

Would you like to keep this recipe for yourself?
Select where:

Recipe for making frozen mushroom soup

Ingredients:

Mushrooms – 400 g frozen assorted
Pearl barley – 0.5 tbsp. (200 ml)
Carrots – 1 pc.
Onions – 1 pc.
Thyme – 0.5 tsp.
Salt - to taste
Dark pepper - to taste
Water – 4 tbsp. (200 ml) or broth
Olive oil – to taste for sautéing vegetables
Greens - to taste for serving
Sour cream - to taste for serving

Manufacturing:

Place the pearl barley in a sieve and rinse with cool water until the water becomes completely clear.

Place the defrosted mushrooms in a colander and rinse with special care.

Peel the onions and carrots, chop the onions finely and the carrots coarsely. Heat the olive oil in a saucepan and sauté the vegetables until the onion is translucent. Pour in 3-4 glasses of water (depending on the desired thickness of the soup) or broth. Bring to a boil, add thyme, salt, pepper, pearl barley and mushrooms, cook over low heat for 25-30 minutes. Serve with fresh herbs and sour cream.

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.

[ok]If you wish, you can add bay leaf and pepper, but personally I don’t add it, so as not to spoil the taste of the soup with unnecessary flavor notes. Agree, in mushroom soup the taste of mushrooms should prevail, not spices.[/ok]

Wash the mushrooms well, especially if you doubt their purity. Break large specimens. Fill with water for 3-4 hours.

Do the same with the cereal: wash and soak.

Pour the soaked mushrooms into a saucepan, add pearl barley, add 2 liters of water. Bring to a boil and cook for 15-20 minutes.

Peel the potato tubers.

Chop the onion, fry it in a frying pan until translucent, adding a little oil.

Throw in the coarsely grated carrots. Sauté for 5-7 minutes until beautifully browned.

Add potatoes to soup and cook for 20 minutes.

Add sautéed vegetables and stir.

Add salt and cook for the last 5 minutes. Let the dish sit for 10 minutes and start tasting.

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, along 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 extremely tasty, believe me. Bon appetit!