Barley soup with mushrooms, lean recipe, step by step with photos. Recipe for mushroom soup with barley Mushroom soup with oyster mushrooms and barley

Mushroom soup with barley

Good afternoon, dear housewives! Mushroom soup with barley, the recipe for 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 this soup, and therefore its taste may 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 prepared with beef or pork ribs, and even for those who fast and consume exclusively vegetable dishes.

To prepare mushroom soup according to our recipe, you will need about an hour of time and a standard soup set of products, which includes, perhaps, only mushrooms from a non-standard package.

You will need:

Boletus mushrooms, champignons, porcini mushrooms, honey mushrooms or any others to your taste – 250 gr.
- 1 PC.
One onion.
- 3 pcs.
– 150 gr.
Beef on the bone or any soup meat set (meat may not be used in cooking) – 500 gr.
Salt, spices, pepper - all ingredients to taste
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Water – 3 liters
– 3 spoons

On a note! You can take fewer vegetables for mushroom soup, but more mushrooms and pearl barley, then the forest aroma and taste of the cereal will be more noticeable. 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 step is to cook the meat. We wash it, fill it with water and cook it, depending on how much product is taken and what kind, for about 40-60 minutes.

Attention! If the meat ingredient is not taken, then this stage of cooking can simply be omitted; if you cook in broth, it means that further according to the recipe, the products will be added to it, and not to clean water.

2. Pour boiling water over the barley and leave for 30 minutes.

3. We clean the mushrooms, rinse them to remove 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. Fill the mushrooms with water and let them cook until done, salting the product a little beforehand. 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 prepared with meat broth, then the mushrooms should be added to the pan with the meat 20 minutes before the beef or pork is ready. If mushroom soup is made without meat, then the remaining products should be placed in a saucepan with the mushrooms, draining the water after boiling them and adding new ones.

5. We clean the carrots and onions, chop the products as you like, smaller or larger, fry in oil until the onions are slightly browned and the carrots become soft in consistency.

6. Drain the water from the cereal, pour the pearl barley into the vegetables in the frying pan, stir, simmer under the lid for 10 minutes, adding half a glass of water to the frying pan.

7. Peel the potatoes, cut them, and place them in a saucepan with mushrooms and/or meat, depending on how you decide to prepare the soup. Cook for 5 minutes.

You can check the readiness of the dish by tasting the barley and potatoes from the soup. Just take a spoon and scoop out these ingredients. If they are ready, you can turn off the fire, but the mushroom soup itself should stand a little longer under the lid so that the cereal steams and picks up the mushroom aroma.

9. After half an hour, when the mushroom soup with barley has infused, it can be served, poured in portions and seasoned with sprigs of green dill or parsley on top. To suit your taste, you can add a spoonful of sour cream to this soup when serving.

Mushroom soup with barley is a thick, aromatic, rich and tasty soup made from fresh oyster mushrooms, with fried vegetables and a delicious broth.

In general, it is in vain that many people bypass such useful pearl barley. If you cook it correctly, it will turn out very tasty, so in addition to being healthy, you can also get gastronomic pleasure. And how many things you can cook with this wonderful cereal! For example, from the same set of ingredients you can make a wonderful second course: vegetables and beans.

But today let's make a cool Lenten barley soup with mushrooms and potatoes.

Ingredients:

Pearl barley – ½ cup;
Mushrooms – 300 g;
Onion – 1 pc.;
Carrot – 1 pc.;
Potatoes – 3 pcs.;
Vegetable oil – 3 tbsp. for soup, and another 3-4 for frying mushrooms;
Broth – 2 l;
Greens - to taste;
Bay leaf – 1 pc.;
Salt and your favorite spices - to taste (I used “Sea salt with herbs”).

Cook mushroom soup with barley:

So, today we are cooking mushroom soup with barley and fresh mushrooms according to a vegetarian recipe.

The night before, I washed the pearl barley and soaked it overnight.

In the morning I washed it several times and set it to boil (it took about 1 hour).

I washed the mushrooms (I took oyster mushrooms), squeezed out the water, chopped them and fried them in vegetable oil for 10 minutes.

Pour vegetable oil into a thick-walled pan.

Lay out the chopped onions.

Follow the onions with grated carrots.

Mixed and left to sauté for 5 minutes.

Peeled and cut the potatoes.

I threw it into the pan with the onions and carrots.

Stir, cover with a lid and leave for another 5 minutes.

Then I poured in the vegetable broth. I had a liter of cauliflower broth, and I added another liter of just water. I boil cauliflower as described in, and therefore the broth turns out very cool. This is what I use for soups (if I don’t need it at the moment, I just freeze it).

I brought it to a boil and put in the barley, which was already ready by this time.

And then oyster mushrooms.

I added salt, threw in bay leaves, a mixture of peppers, herbs and turmeric.

I let the soup simmer over low heat for another 5 minutes and turned it off.

That's all, delicious, thick and aromatic mushroom soup with barley is ready!

Bon appetit! Recipe from Tatyana Sh.

In winter, sometimes there is a desire to make mushroom soup. In the summer, everything is simple - there are still mushrooms in the forests, so you can simply collect the main ingredient, while at the same time spending a lot of time in the fresh air.

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

This same recipe combines fresh and dried white champignons, and there is also pearl barley and potatoes. Unlike the above recipe, this version of the soup is simpler in taste, but it requires a little more work to prepare.

For mushroom soup with barley you will need:

Fresh champignons or oyster mushrooms. ~300 gr.
Dried porcini mushrooms. Several records.
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 approximately 3 liters of tasty and thick soup.

Prepare mushroom soup with barley.

I would like to say right away that the preparation of this soup can be slightly simplified, for example, not boiling the pearl barley separately. But still, it is better to take a more complicated route so that the broth turns out clearer and cleaner.

Pour boiling water over dry porcini mushrooms and set aside until needed.

We thoroughly wash the pearl barley under running water and lightly fry it in a dry frying pan until a nutty smell appears.

This pre-frying ensures that the pearl barley does not become slippery and sticky during cooking.

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

We clean the onions and carrots. Cut the onion into small pieces and grate the carrots on a coarse grater.

Fry the onions and carrots in a small amount of vegetable oil, adding a little salt. Adding salt will release more flavor and aroma. There is no need to fry them, rather fry them a little and, as they say, simmer.

Peel the potatoes and cut them into small cubes.

We clean the champignons from dirt; in this case, you can wash them, and then cut them into small slices.

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 any possible grains of sand and remnants of forest soil, and cut them into small pieces. We definitely save the mushroom infusion.

Pour about 2 liters of water into the pan, add potatoes, pre-boiled pearl barley, chopped dried mushrooms and carefully pour out the mushroom infusion left over from soaking the white mushrooms.

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

Bring everything to a boil and start cooking over low heat.

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 produce quite a lot of foam, and to prevent this foam from being present in the soup, I put the champignons in a separate pan, lightly filled them with water so that it covered the mushrooms, quickly brought to a boil, stirred, removed the foam and threw the champignons into a colander.

This soup with mushrooms and barley is sometimes said to be a soup from childhood. Some people remember summer in the village... Mushrooms can be fresh, dried or frozen, usually white mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms. You can also make a similar soup from fresh champignons, but wild mushrooms still make it more aromatic and richer in taste.

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

Prepare the ingredients according to the list:

The barley needs to 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, washed pearl barley.

At the next boil, add diced potatoes if desired.

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

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

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

Mushroom soup with barley is ready.

Bon appetit!

Soup with barley and mushrooms... For many people, especially those who served in the army, this phrase does not evoke pleasant associations. Meanwhile, this soup has excellent taste and excellent nutritional value. It’s not for nothing that this particular dish was Peter the Great’s favorite.

There are many options for pearl barley soup with mushrooms - lean and with meat broth, in a saucepan and in a slow cooker, and even in a pot. Any recipe, if followed exactly, will give you excellent results. Another advantage of this dish is the inexpensive and very simple set of products used in its preparation.

How to cook soup with barley and mushrooms - 15 varieties

An excellent option for a lean, but very filling thanks to pearl barley and mushrooms, fried soup.

Ingredients:

Pearl barley - 0.5 cups
Mushrooms (champignons) - 500 grams.
Potatoes - 3 pcs.
carrots - 2 pcs.
Onion - 1 pc.
Salt, pepper, thyme
Greens to taste
Vegetable oil

Preparation:

Boil pearl barley and rinse in advance. Cut the potatoes into small cubes and place in boiling water. Chop the onion, grate the carrots, cut the mushrooms into cubes, fry in oil with seasoning. Place in a saucepan, add pearl barley, salt and pepper. 5 minutes before readiness, add greens.

Another version of a delicious lean soup, with beans and peas. The dish turns out to be very satisfying.

Ingredients:

Small beans - 3 spoons
Yellow peas - 2 spoons
Green peas - 2 spoons
Pearl barley - 6 spoons
Onions, carrots, potatoes - 1 piece each
Dry mushrooms - 3 spoons
Salt, spices, herbs to taste.

Preparation:

Mushrooms, beans and peas must be soaked overnight. Drain the water. Soak the pearl barley for 3-4 hours, changing the water several times and thoroughly washing the barley. Add peas, beans and cereals to 2 liters of water, bring to a boil and cook over low heat until half cooked. Then add finely chopped potatoes, mushrooms, onions and carrots cut into slices, salt, spices, and herbs to the soup. Cook until done.

Very simple and quick pearl barley soup can be cooked using a slow cooker. At the same time, the taste of the dish will not suffer at all.

Ingredients:

½ cup pearl barley
450 grams of champignons
2 pieces of carrots and onions
5 potatoes
2 liters of water
Salt, pepper, dill and parsley, vegetable oil

Preparation:

Pour boiling water over the cereal, pour vegetable oil into the multicooker bowl, add onion and carrots cut into half rings. Fry for 10 minutes, add champignons, continue the program for another 5 minutes. Place diced potatoes and cereal into the slow cooker, add salt, pepper and herbs. Select the “soup” program and wait for it to complete.

This recipe uses the same ingredients. Same as in the previous one. The main difference is that frying is not done at the beginning. Onions and carrots are simply sautéed and placed in the multicooker bowl at the same time as the other ingredients. Next, select the “soup” mode and after ½ hour the dish is ready.

Advice! Soup in a multicooker turns out especially tasty if you select the “Baking” program when preparing it.

Barley soup in a pot

Fresh wild mushrooms are best for this recipe. With them the soup will be very rich and aromatic.

Ingredients:

500 grams of mushrooms
Half a glass of pearl barley
1 large carrot
1 large onion
1 large potato.
Salt, spices to taste.

Preparation:

Boil pearl barley until almost done. Mushrooms must be cut into small identical pieces, onions must be chopped, carrots must be cut in the same way as mushrooms. Place the vegetables in a frying pan, add a tablespoon of vegetable oil, and put in the oven for half an hour. Meanwhile, the potatoes are cut into strips and placed in pots. Baked vegetables and pearl barley are also added there at the rate of 1 spoon of boiled cereal per 1 small pot. Next, the pot is filled with boiling water and placed in the oven for 40 minutes.

The second name of this soup is “rich” pearl barley soup, because it is cooked from two types of meat and three types of mushrooms.

Required ingredients:

Beef on the bone - 200 grams
Chicken for meatballs - 250 grams
Three types of forest mushrooms - 250 grams
Potatoes, onions, carrots - 2 pieces each
Pearl barley - 1.2 cups
Salt, pepper to taste
Butter for frying

Preparation:

Pearl barley must be soaked for 2-3 hours, then rinsed several times. Set the beef on the bone to cook, adding 1 small onion and spices. After 2 hours, add cereal to the broth and continue cooking. Meanwhile, prepare the minced chicken and form it into meatballs. Wash the mushrooms thoroughly, soak for several hours, then rinse and boil again. After this, fry the mushrooms, as well as finely chopped onions and carrots in butter, and finely chop the potatoes. When the cereal is almost ready, add salt, spices, potatoes and sautéing to the soup, then the meatballs, and bring to readiness over low heat.

Advice! It is advisable to keep the meatballs in the refrigerator before cooking.

A very satisfying dish will especially help those who fast or do not eat meat at all. This hearty soup is perfect for the autumn-winter period.

Ingredients:

Dried mushrooms - 25 grams
Potatoes - 2-3 pieces
Pearl barley - ½ cup
Salt, herbs, seasonings to taste.

Preparation:

Pour boiling water over the mushrooms and leave overnight. Pour pearl barley with cold water for 2 hours, changing the water periodically. Strain the water from the mushrooms and put on fire. Add finely chopped mushrooms there. After the water boils, add cereal to the soup. When the cereal is almost ready, finely chopped potatoes, salt, spices and herbs are added to the soup. After 15 minutes the dish is ready.

This dish originated in Provence, where vegetable soups have long been very popular. Initially, it was prepared mainly by poor peasants - with water instead of broth, and with turnips instead of potatoes, then unknown in Europe. Below is a modern version of this dish.

Ingredients:

Broth (meat or vegetable) - 3 liters
Potatoes - 3 pieces
Green beans, chopped cabbage, grated celery - 1 cup each
Champignons – 150 grams
Pearl barley - 1 cup
Grated cheese - 1 spoon
Milk - ½ cup
Soy sauce - 2 spoons
Dijon mustard - 1 teaspoon
Bread - 4-6 slices
Oil for frying
Salt, pepper, spices.

Preparation:

Potatoes are cut into small pieces, beans - into pieces of the same length. Pearl barley is soaked and then washed several times. Cereals and vegetables are placed in a saucepan with boiling broth, the soup is brought to a boil and cooked over high heat for 15 minutes. Then the heat is reduced, salt and spices are added, and the dish simmers for another 15-20 minutes, until the pearl barley is ready. The bread is buttered. Sprinkle with cheese and fry in the oven for 10-15 minutes until golden brown.

The finished soup is mixed with soy sauce, Dijon mustard and milk. Served with fried bread.

A good soup option for children - tasty, healthy, nutritious and very simple.

Ingredients:

Mushrooms - 250 grams
Potatoes - 3 pcs.
Barley-1/2 cup
Processed cheese - 2 pcs
Onions, carrots - 1 pc.

Preparation:

Mushrooms are cut into arbitrary pieces and boiled. Potatoes are cut into pieces. At this time, the onion is finely chopped, the carrots are grated, then the vegetables are sautéed. The cheese is grated. The barley is boiled until almost done, and potatoes, mushrooms, cheese and sautéed vegetables are added. The soup is salted, pepper is added, the dish is cooked until tender, then ground in a blender.

This soup turns out to be very rich; it is best prepared in the cold season. A distinctive feature of this soup is that there are no potatoes in it.

Ingredients:

½ duck carcass
3-4 dried mushrooms
½ cup pearl barley
2 stalks of celery
2 tablespoons lemon juice
Salt, pepper, bay leaf to taste.

Preparation:

Cook the duck, divided into pieces, for 20 minutes, skimming off the foam. Add pre-soaked mushrooms, well-washed pearl barley, chopped celery, spices and lemon juice to the broth. Bring the soup to a boil and place in a preheated oven until cooked.

This tasty and rich soup must be cooked from soft beef. Young veal on the bone is best.

Ingredients:

Mushrooms - 210 grams
Butter – 45 grams
Onion - 1 pc.
Tomato – 50 grams
Water - 5 glasses
Beef – 200 grams
Pearl barley - ¼ cup
Potatoes - 2 pcs.
celery - 1 bunch
Herbs, spices, salt to taste.

Preparation:

Vegetables are washed, peeled and cut into equal pieces. Chop the mushrooms and wash well. Wash the meat and cut into pieces. Rinse the cereal thoroughly. Fry the onions and mushrooms in oil, add meat, carrots and celery. After sautéing, add water to the soup and bring to a boil. Add pearl barley and cook until almost done. Then add finely chopped potatoes, salt, spices, herbs to the soup and cook until tender.

This version of the soup is distinguished by the use of a small amount of small pasta, which combines surprisingly well with pearl barley.

Ingredients:

Pork – 500 grams
Pearl barley - ½ cup
Mushrooms - 250 grams
Small curly pasta - 2 spoons
Potatoes - 2 pcs.
Onions, carrots, celery - 1 pc.
Tomato paste - 1 spoon

Preparation:

Salt, black pepper, red pepper, bay leaf - to taste.

Cut the meat into portions, fry, then cook, skimming off the foam. Cut the onion, carrots and celery into strips. Sauté until almost done. Boil the mushrooms, then fry with tomato paste. Pour pearl barley with water for 2 hours. Constantly washing.

When the meat is cooked, add sliced potatoes and barley, after 8 minutes - sautéed vegetables and mushrooms, pasta, salt, spices. Cook until done.

The original recipe is especially relevant in the summer heat - this soup is easy to prepare and does not weigh on the stomach.

Ingredients:

Fresh champignons - 400 grams
Pearl barley - ½ cup
1 liter of kefir
0.5 liters of water
0.2 liters of cream
Dill, salt, pepper.

Preparation:

Diced mushrooms and pearl barley are cooked until tender in a separate bowl, then cooled. Salt, spices, washed porridge, kefir, and dill are added to the mushroom broth. Before serving, add cream in portions.

This recipe is distinguished by the use of lamb, the favorite meat of the highlanders. To prepare it you will need:

Ingredients:

30 grams of lamb
250 grams of champignons
a third cup of pearl barley
1 large green onion
1 carrot
1 celery
butter for frying
salt, spices, herbs to taste.

Preparation:

In a thick frying pan, fry the lamb and onion, cut into portions, until soft. Place the meat and onions in 2 liters of water and cook for 30 minutes over low heat, adding salt. We wash the soaked cereal several times and add it to the soup. Cut the carrots and celery into pieces and add to the soup. After 15 minutes, add mushrooms and spices, cook until tender. Just before removing the pan from the heat, add finely chopped herbs.

Advice! Lamb should be left in cold water for 1-1.5 hours before cooking.

Beetroot soup with mushrooms and pearl barley is no less tasty. In addition, preparing it is not at all difficult.

Ingredients:

Chicken – 300 grams
Pearl barley – 100 grams
Beetroot – 0.5 kg
Mushrooms - 150 grams
Bow-1pcs
Carrots - 1 pc.
Bell pepper - 1 piece
Tomato paste - 1 spoon
Lemon juice - 2 tablespoons
Greens, salt, pepper - to taste

Preparation:

Grate the beets, pour in lemon juice and simmer until tender. Boil the chicken and cook the pearl barley separately. Boil the mushrooms, then lightly fry. Sauté onions, peppers and carrots with tomato paste. Combine all ingredients and cook over low heat for 10-15 minutes.