In winter, sometimes there is a desire to make mushroom soup. In the summer, everything is simple - mushrooms have not yet died out in the forests, so the main ingredient can simply be collected, at the same time spending a lot of time outdoors.
In winter, there is a clear tension with mushrooms in the forest. And in stores, a standard set is oyster mushrooms and champignons, which are still far from the aroma of real ones. forest mushrooms. So I usually cook, which I also love very much.
The same recipe combines both fresh champignons and dried white ones, and barley with potatoes is also present. Unlike the above recipe, this version of the soup is simpler in taste, but it takes a little more work to prepare it.
For mushroom soup with barley you will need:
- Fresh mushrooms or oyster mushrooms. ~300 gr.
- Dried white mushrooms. Several plates.
- Pearl barley. ½ cup.
- 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 barley separately. But still, it is better to go the more complicated way, so that the broth turns out to be more transparent and cleaner.
Dried porcini mushrooms pour boiling water and set aside until the time when they are needed.
Rinse barley thoroughly under running water and lightly fry in a dry frying pan until a nutty smell appears.
Such preliminary frying leads to the fact that barley does not become slippery and sticky during cooking.
Bring to a boil about 1 liter. water and pour barley into it. Cook over medium heat without salt until fully cooked. It will take approximately 45-60 minutes in time.
We clean 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 onion with carrots, lightly salted. Adding salt will release more flavor and aroma. You don’t need to fry them, rather, fry them a little and, as they say, simmer.
Peel the potatoes and cut into small cubes.
We clean the champignons from dirt, in this case you can wash them, and then cut them into small plates.
We take out the dried porcini mushrooms pre-soaked in boiling water, squeeze them in our hands, be sure to rinse them under running water to wash away possible grains of sand and remnants of forest land, and cut into small pieces. Mushroom infusion must be saved.
Pour about 2 liters of water into the pan, add potatoes, pre-boiled barley, chopped dried mushrooms and carefully pour out the mushroom infusion left over from soaking the whites.
We pour it into the pan very carefully, not completely and without shaking, because the sand that was on the dry mushrooms will remain at the bottom.
Bring everything to a boil and begin to cook over low heat.
After 2-3 minutes after the start of boiling, add the fried carrots and onions to the pan.
The fact is that when 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, lightly poured them with water so that it covers the mushrooms, quickly brought to a boil, mixed, removed the foam and threw the mushrooms into a colander.
Reading 3 min. Published on 04.01.2019
Diversify your home menu by preparing fresh champignon mushroom soup with barley. The rich mushroom aroma will envelop your kitchen and whet your appetite. Barley will add nutrition and useful substances first course.
The recipe is very simple, does not require large expenditures on products. Such a soup can be called dietary and lean. The broth is cooked exclusively on vegetables, but its satiety is high due to cereals and mushrooms - a vegetable substitute for meat.
Barley is an ideal porridge for losing weight, because. contains a large amount of protein, which is absorbed by the body completely, unlike animal proteins. Thus, the process of losing weight is obtained correctly, without losing muscle mass.
If you don't really love lean soups, then you can safely use meat or chicken broth instead of vegetable.
Ingredients
- Water 1.5 l
- Fresh champignons 6 pcs
- Pearl barley 100 g
- Vegetable oil taste
- Potato 3 pcs
- Onion 1 PC
- Carrot 1 PC
- Tomatoes 2 pcs
- Bay leaf 2 pcs
- dried parsley 2 tsp
- Pepper black peas 2 pcs
- Ground black pepper taste
- Salt to taste
- Per 100 grams
- Calories: 227 kcal
- Proteins: 6.7 g
- Fats: 10.9 g
- Carbohydrates: 23.6 g
60 min.
Barley must first be soaked overnight or for several hours in cold water. Barley should be boiled for 2 hours without soaking.
After soaking, barley should be washed in a colander under running water. Then pour it into a saucepan, pour cold water and put to boil for 20 minutes.
When the porridge is ready, drain the water from it, close the lid and set aside. Let's start making soup.
The onion must be finely chopped, and the carrots grated.
If you use pans that are suitable for frying, including, then sautéing can be done right in it. Warming up vegetable oil and load chopped onions and carrots.
Mushrooms must be cut into slices.
When the roasted onions and carrots turn golden, add the mushrooms and fry lightly too.
Cut the tomatoes into small cubes. You can remove the skin from the tomatoes. To do this, lower them for 2 minutes in boiling water. After this treatment, the skin is removed very easily.
We add tomatoes to our frying. Mix and simmer for a couple of minutes.
At this time, cut the potatoes into cubes. Put the potatoes in a saucepan.
Immediately add dry parsley, peppercorns and bay leaf. You can use your favorite spices.
Pour boiling water over all vegetables. I got about 1.5 liters.
5 minutes before readiness, add the finished barley to the soup. After turning off the stove, close the pan with a lid and leave the soup for 10-15 minutes.
Serve the soup, garnishing it with herbs or croutons. All to the table!
Tip: do not add garlic to mushroom soups, because. its strong smell and taste is interrupted by a subtle mushroom aroma.
Bon appetit everyone!
For multicooker owners, we offer a recipe delicious soup with barley, which you can familiarize yourself with.
Cook delicious food and delight your loved ones!
Mushroom soup with barley
Good afternoon, dear hostesses! Barley mushroom soup, the recipe of which we would like to offer you in this article, is a very satisfying, tasty, low-calorie, healthy and at the same time very simple first course.
Our grandmothers prepared such a soup, and therefore its taste, perhaps, will seem familiar to many, the same taste from childhood.
This dish is perfect, which is very important, for vegetarians, if they do not add meat to the composition, and for meat-eaters, if the soup is cooked with beef or pork ribs, and even those who fast and consume only vegetable dishes.
For cooking mushroom soup according to our recipe, it will take about an hour and a standard soup set of products, which includes, perhaps, only mushrooms from a non-standard package.
You will need:
- Mushrooms boletus, champignons, mushrooms (white), mushrooms or any other to your taste - 250 gr.
- - 1 PC.
- One bulb.
- - 3 pcs.
- - 150 gr.
- Beef on the bone or any soup meat set (you can not use meat in cooking) - 500 gr.
- Salt, spices, pepper - all ingredients to taste
- Zubok
- Water - 3 liters
- - 3 spoons
On a note! You can take fewer vegetables for mushroom soup, but more mushrooms and barley, then the forest aroma and taste of cereals will be more felt. But that's how you like it.
How to cook:
1. If you plan to cook mushroom soup with pork or beef broth, the first thing we set to cook the meat. We wash it, fill it with water and cook, depending on how much product is taken and what about 40-60 minutes.
Attention! If the meat ingredient is not taken, then this cooking stage can simply be omitted, if you cook in broth, which means that further according to the recipe, the products will be added to it, and not to pure water.
2. Pour the barley with boiling water, leave for 30 minutes.
3. We clean the mushrooms, wash them from all kinds of sand, leaves, and other dirt. We cut the products coarsely, about one mushroom into 2-3 parts. If the mushrooms are large, then, of course, they should be cut smaller.
4. Pour the mushrooms with water, set to cook until cooked, a little pre-salting the product. This item is only needed if you take mushrooms from the forest, if you purchased champignons, you do not need to boil them first.
Attention! If the soup is cooked on meat broth, then the mushrooms should be thrown into the pan with meat 20 minutes before the beef or pork is ready. If the mushroom soup is made without meat, then the rest of the products should be put in a saucepan with mushrooms, draining the water after boiling them and pouring a new one.
5. We clean the carrots and onions, chop the food as you like, smaller or larger, fry in oil until the onion is slightly browned, and the carrot becomes soft in consistency.
6. Drain the water from the cereal, pour the barley to the vegetables in the pan, mix, simmer under the lid for 10 minutes, adding half a glass of water to the pan.
7. We clean the potatoes, cut them, send them to the pan with mushrooms and / or meat, depending on how you decide to cook the soup. We cook 5 minutes.
The readiness of the dish can be checked by tasting barley and potatoes from the soup. Just take a spoon and take out these ingredients. If they are ready, the fire can be turned off, but the mushroom soup itself should stand a little longer under the lid so that the grits are steamed and pick up the mushroom aroma.
9. Half an hour later, when the mushroom soup with barley is infused, it can be served on the table, pouring in portions and seasoned with sprigs of green dill or parsley on top. To your taste, you can add a spoonful of sour cream to this soup when serving.
Everyone loves mushroom soup, so there are a lot of recipes for its preparation. But this time I want to offer you a simple proven recipe that was so popular in Soviet times. And it gained its popularity due to the fact that it uses simple ingredients but it turns out tasty and satisfying. Mushrooms use those that are: mushrooms, boletus, champignons, etc.
Ingredients for 3 liters. water:
- Mushrooms fresh or frozen - 200 g
- Potatoes - 2-3 pcs.
- Pearl barley - 0.5 tbsp.
- Carrot - 1 pc.
- Bulb - 1 pc.
- Bay leaf - 2 pcs.
- Salt, ground pepper- taste
Step-by-step cooking with a photo of mushroom soup with barley:
Mushrooms wash, clean and cut. We send them to boiling water and cook for 15 minutes.
Then take it out and pour the steamed barley into the mushroom broth and cook for 40 minutes.
It is best to soak pearl barley overnight.
Add grated carrots and fry until soft.
When the carrot is ready, put boiled mushrooms and fry for 2-3 minutes all together.
Peel potatoes and cut into cubes. Add to the pan to the almost finished barley.
Cook for another 15-20 minutes until the potatoes are tender.
Then add the contents of the pan, salt, pepper and put the bay leaf.
If there is greenery, then add it.
Let it simmer on low heat for 3-4 minutes and turn it off. Cover with a lid and let steep for another 15 minutes.
Now our mushroom soup is ready. Very tasty, flavorful and satisfying!
Bon Appetit!
Soups are an integral part of the diet of any person. Someone prefers to eat them regularly, and someone periodically, believing that you can eat varied without them. But you must remember that in all medical institutions (sanatoriums, dispensaries) hot meals are served daily for lunch. The same thing happens in kindergartens and schools. Doctors always talk about the benefits of this dish. Due to the presence of many ingredients (and soups are prepared from the most different products) they have a very large set of vitamins. Because of the broth, whatever it is: meat, vegetable, fish - this dish is easily digested and helps the proper functioning of the gastrointestinal tract.
This mushroom soup recipe is very affordable and easy to make. On the one hand, the combination of products is quite simple, but on the other hand, it is unusual. But it is this combination that makes the taste multifaceted and pleasant.
Despite the fact that there is no meat in this recipe, the dish turns out to be very satisfying and nutritious. This is achieved through the use of mushrooms, which are rich in vegetable proteins. It is no coincidence that they are called vegetable meat. And pearl barley also gives a long feeling of satiety. Vegetarians should definitely take note of the recipe for this soup, because it turns out to be balanced and able to saturate the body with all the necessary substances.
Those who are fasting can also add it to their notes. You can cook it at any time. In summer and autumn, using fresh forest mushrooms, and in winter and spring - frozen or dried. You can also always use oyster mushrooms or mushrooms. They are sold all year round in our stores. Oyster mushrooms are preferred. Although it has waste, it is more fragrant.
For some reason, many do not like pearl barley. Rather, porridge from it. These people will definitely like this cereal in soup. Because its taste is not so pronounced due to mushrooms. But barley is very useful for our body. It is rich in selenium, which is a powerful antioxidant. There is a lot of phosphorus in it, so everyone who is engaged in mental work should eat it, since phosphorus activates brain activity. Many people do not like barley because of its mucus, which is formed during cooking. But it protects the walls of the stomach from the harmful effects of many unwanted substances, reduces inflammation and even helps to heal ulcers.
Therefore, try to cook this not only tasty, but also healthy soup more often.
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Barley is one of those useful cereals that cleanse the body of toxins and are the prevention of diseases of the gastrointestinal tract. It contains fiber, provitamin A and silicic acid, improves immunity, strengthens the cardiovascular system. It’s also not worth talking much about the benefits of mushrooms - everyone knows how much protein and vitamins they need for a person. That is why the frozen mushroom soup with barley, the recipe of which we offer, is an amazing combination of not only tasty, but also healthy products.
You can freeze any mushrooms - champignons, oyster mushrooms, forest porcini, or mushrooms, mushrooms, butter mushrooms and others. And cook from them even in winter soup, which is in no way inferior to cooked from fresh. For greater satiety and meat flavor, chicken broth is also used.
Advice: barley should be left in cold water for 30 minutes before cooking, then pour boiling water for another 1 hour. Thanks to this, the cereal will be cleaned and steamed.
There are very few people who would not be driven crazy by the fragrant aroma of wild mushrooms! "Silent hunting" is the favorite entertainment of many townspeople and the vast majority of villagers. Fresh forest mushrooms are dried, salted and pickled. The technologies of the 20th century have added to these ancient methods of storage one more, perhaps the most common today - 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 cook a fragrant thick soup that tastes big and small (although it is highly undesirable to give any mushrooms to children under 3 years old, after all, this heavy enough for digestion, and also a very allergenic product). But what about those who did not take care of the strategic stock of frozen mushrooms and aspen mushrooms in the summer?
Fortunately, in almost every store, the shelves are full of bright packages of frozen mushrooms, there are inexpensive cultivated mushrooms, and there are also royal porcini mushrooms. In any case, no matter what mushrooms you choose, before cooking, they must be completely thawed and rinsed very thoroughly with cold water, as in bags with forest mushrooms spruce needles and withered foliage often come across.
I prefer to buy mushroom mixtures: they also contain noble mushrooms that give taste and aroma, as well as simpler mushrooms for volume, which greatly reduces the cost of the entire purchase. Today's my recipe is very simple and unpretentious, but the soup is 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 gr - 34 kcal
Servings - 4 servings
frozen mushroom soup recipe
Ingredients:
Mushrooms - 400 g frozen assortment
Pearl barley - 0.5 tbsp. (200 ml)
Carrot - 1 pc.
Onion - 1 pc.
Thyme - 0.5 tsp
Salt - to taste
Black pepper - to taste
Water - 4 tbsp. (200 ml) or broth
Olive oil - to taste for sauteing vegetables
Greens - to taste for serving
Sour cream - to taste for serving
Cooking:
Put the barley in a sieve and rinse with cold water until the water is completely clear.
Put the thawed mushrooms in a colander and rinse with special care.
Mushroom soup with barley
The tradition of serving first courses has long been rooted in our usual cuisine, and many housewives consider dinner without soup to be incomplete. An excellent solution to diversify the diet can be mushroom soup, in which noodles, rice or pearl barley are added. The latter has many useful properties.
Features of cooking
No need to cook meat broth because it can clog the taste of the dish. It is best to choose dry boletus or boletus ( all year round they are sold in the market), soak in advance. They are soaked for 4-6 hours, and then boiled like regular broth. Then the soup will be more fragrant. If it is not possible to find dried ones, you can take fresh white or boletus.
It is not recommended to cook the broth on champignons or oyster mushrooms, since there will be practically no aroma left. If you don't have any other options, add at least a mushroom or vegetable flavored bouillon cube (if you don't mind spices). Pearl barley also needs to be poured with water for 3-4 hours in advance, so it is better to start cooking at least half a day before the expected dinner. You can cook it in advance, because then you have to fry it with onions.
How to cook mushroom soup with barley - recipes with photos
If you want to make a rich dish, it is better to use several varieties of mushrooms. Dried ones are suitable for broth, noble white, boletus or boletus are useful for giving the soup a real taste and aroma, and inexpensive available champignons or oyster mushrooms will add volume. You can also put rare ones, for example, Chinese woody or shiitake, nigella, pigs. In addition, you will need vegetables: onions, carrots, potatoes.
Mushroom soup from dried mushrooms with barley
This recipe is the simplest solution that requires minimal effort. You will need:
- dry mushrooms - 2-3 handfuls;
- carrot;
- bulb;
- potatoes - 2 pcs.;
- vegetable oil - 3 tablespoons;
- pearl barley - 1 cup.
Mushrooms and barley should be soaked in advance for 4-5 hours. Then start cooking. Do this:
- Boil the cereal.
- Put on fire mushroom broth, after cutting the dried mushrooms into small pieces.
- Peel the potatoes, cut into cubes. When the broth boils, dip the potatoes into it.
- Chop the carrot and finely chop the onion. Fry, add boiled barley there. Keep on fire until the roast is browned.
- After 10-15 minutes, put the roast.
- Bring to a boil again, hold a little under the lid and serve.
frozen mushroom recipe
Avid mushroom pickers who harvest on their own often manage to freeze their own stocks for the winter. To prepare a rich fragrant dinner in winter or autumn, any variety is suitable, it turns out delicious even with mushrooms. You will need:
- frozen mushrooms - 800 g;
- potatoes - 3-4 pcs.;
- carrot;
- bulb;
- pearl barley - 1 glass;
- lavrushka;
- black pepper, salt.
Cooking broth on frozen mushrooms is more difficult than on dried ones, so it makes sense to add a special seasoning or a bouillon cube. If you are against spices, limit yourself to black pepper. Do this:
- Defrost the mushrooms and, without draining the water, fill the full pan. Bring to a boil. Add bay leaf and pepper.
- Chop carrots and onions, fry. Add a glass of pre-cooked barley.
- After 15 minutes, put the roast. Let it boil again, hold under the lid for 10 minutes.
How to cook from oyster mushrooms
If you do not know how to cook mushroom soup with barley groats, start cooking from the most simple recipes. Oyster mushrooms are easy to buy at any store, and the dish will turn out to be very light. You will need:
- oyster mushrooms - 1.5 kg;
- potatoes - 2-3 pcs.;
- carrot;
- bulb;
- chicken back;
- pearl barley - 1 cup.
Oyster mushrooms are very reduced in volume when cooked, and do not have a pronounced taste. Therefore, it is better to cook such a dish on chicken broth or with the addition of special spices. Do this:
- Put the chicken back with the meat remaining on it in a saucepan, cover with water. When the broth begins to boil, remove the foam, add salt, pepper and bay leaf, reduce the heat and leave covered for an hour.
- Take out the chicken and remove the pieces of meat from the skeleton.
- Cut the potatoes into cubes, dip into the broth.
- Finely chop the oyster mushrooms and fry until the liquid is gone.
- In a separate pan, fry the chopped carrots and onions, add pearl barley to them.
- Put oyster mushrooms, roast, pieces of chicken meat. Bring to a boil, leave for a while under the lid.
How to cook pearl barley soup with mushrooms in a slow cooker
If you have a pressure cooker or multicooker of a good company in your kitchen (for example, Redmond, Philips, Panasonic or Polaris), cook tasty dish it will be much faster. A lean, nutritious barley soup that contains few calories will come out well. You will need the following ingredients:
- mushrooms to your taste - 1 kg;
- bulb;
- carrot;
- pearl barley - 1 glass;
Butter, mushrooms or white mushrooms have a bright taste, but if you use champignons or oyster mushrooms, additional spices will be required. You need to prepare like this:
- Soak barley in advance.
- Cut the mushrooms into small pieces.
- Grate carrots. Finely chop the onion. Put them in a slow cooker, add sunflower oil and turn on the frying mode.
- Add mushrooms and cereals, fill with water. Add salt and spices. Leave on the extinguishing mode for 40 minutes.
Mushroom soup with pearl barley and pickles
The original recipe for mushroom soup with barley is somewhat reminiscent of pickle. However, this dish can be prepared in a very unusual way, to be sure to please family and guests. You will need:
- pearl barley - 1 glass;
- pickled cucumbers - 4-5 pcs.;
- champignons - 1 kg;
- potatoes - 3-4 pcs.;
- carrot;
- bulb;
- tomato paste - 2 tbsp. spoons;
- beef on the bone - 500 g;
- Bay leaf.
Beef broth is best for pickle, but you can use chicken or pork. Prepare like this:
- Soak barley in advance, then boil.
- Pour the beef on the bone with water, bring to a boil. Remove the foam, reduce the heat, salt and leave covered.
- Cut the potatoes into cubes, dip into the pan.
- Chop carrots and onions, fry. Then add chopped pickled cucumbers and tomato paste(or mashed fresh tomatoes).
- Cut the mushrooms into slices and fry in a separate pan.
- Put the vegetables in a saucepan, add barley. Let it boil. Serve with sour cream for a great creamy taste.
Video recipes: how to cook soup with barley and mushrooms
Barley mushroom soup will be a great solution for any lunch, because you can cook it from improvised products. raw mushroom, for example, a butter dish or honey agarics will add a wonderful forest flavor to the dish, and large champignons or oyster mushrooms will add volume (they need to be chopped in advance). Additional ingredients will help to make food unusual every time.
Recipe from the chef
Scottish porcini mushroom soup
Delicious Italian recipe with Parmesan
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Mushroom soup from frozen mushrooms with barley
Mushroom soup made from frozen mushrooms with barley is easy to cook, but it takes a lot of time to cook. However, only 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, it turned out to be “surplus” - then everything will turn out much faster.
- Recipe author: K. Kryn
- After cooking you will get 4 servings
- Cooking time (excluding barley soaking): 2-2.5 hours
Ingredients
- Frozen mushrooms - 3-4 handfuls
- Barley - 1-2 handfuls
- Potatoes - 2-3 pcs. (small size)
- Onion - 1 pc. (small size)
- Carrot - 1 pc. (small size)
- Salt - to taste
- Butter (for frying)
- Sour cream (for adding to the finished dish)
Step by step recipe
Soak the barley. Rinse pearl barley thoroughly, place in a spacious bowl, pour cold water 3-4 cm above the surface of the barley and leave to swell for several hours.
Weld barley. Rinse the swollen barley groats thoroughly, put them in a small saucepan, pour boiling water 2-3 cm above the groats, salt, stir, bring to a boil, reduce the heat, cover loosely with a lid and cook, stirring occasionally, until the water has completely evaporated.
Put the mushroom broth on to boil. When barley is almost ready, you can start cooking mushroom broth. Rinse frozen mushrooms, put in a three-liter saucepan, pour cold water 4-6 cm below the edge of the saucepan, bring to a boil, reduce heat and cover loosely with a lid.
Fry barley with onions in butter. Heat a dry frying pan over medium heat, put a piece of butter in it and leave to melt. Peel the onion, cut into small cubes, pour into the melted butter and fry until translucent. Put barley in the pan, mix with onions and fry for 5-7 minutes over medium heat, stirring constantly. Then cover the pan with a lid and remove from heat.
Add carrots to mushroom soup. Having finished cooking the frying, peel the carrots, cut into strips, pour into the soup, mix, bring to a boil, reduce the heat, cover loosely with a lid and let it boil for about 5 minutes.
Check the readiness of the potatoes. As soon as the potato slices are effortlessly kneaded with the back of a spoon against the side wall of the pan, you can continue.
Add fried barley with onions to the mushroom soup. Stir, bring to a boil, reduce heat, cover loosely with a lid and let simmer for 2-3 minutes. Taste the soup for salt, add salt if necessary, mix again, cover loosely with a lid, let it boil for another 2-3 minutes and remove the pan from the heat.
Mushroom soup from frozen mushrooms with barley is ready! Serving on the table, the soup can be seasoned with sour cream.
- Calories: 48 kcal.
- Proteins: 1.7 g
- Fat: 1.8 g
- Carbohydrates: 7.1 g
