Mushroom soup with champignons and barley. Soup with barley and mushrooms

Mushroom soup with barley is considered a classic of Russian cuisine. The set of products for him is not complicated: mushrooms - fresh, salted, dried, pickled, potatoes, onions and carrots. And nevertheless, despite the whims of the culinary fashion, barley soup confidently holds its position.

In dishes with mushrooms, the main thing is not to overdo it with spices, so as not to kill their own aroma.

Inventive hostesses have come up with many variations on the familiar soup. Professionals also showed themselves well in creating new culinary masterpieces on the basis of barley, which was undeservedly relegated to secondary roles. We suggest trying some of them to discover a new taste of a familiar dish.

How to make barley mushroom soup - 16 varieties

This soup was also cooked by our grandmothers. Mushrooms from the forest, potatoes, carrots, onions from the garden and a handful of pearl barley - these are all the components of success.

Ingredients:

• potatoes-2-3 tubers
• pearl barley - 100-150 gr.
• fresh forest mushrooms - 200 gr
• carrots - 1 pc.
• onion - 1 pc.
• salt, black pepper, a couple of bay leaves
• olive oil
• sour cream for serving

Preparation:

Pour three liters of water into a saucepan, heat and spread the prepared mushrooms. While they are boiling, we will make a frying of carrots and onions.

We take the mushrooms out of the broth, cut into slices and, together with the frying, potatoes and barley, return them back to the pan. Cook for 10-15 minutes.

Then add a couple of bay leaves, salt and spices to taste. Cook the potatoes until tender. It is better to let the soup brew for an hour.

Be sure to serve with sour cream. You can sprinkle with herbs.

This recipe uses instant barley. Before adding it to the soup, ordinary barley should be boiled separately for 20-30 minutes.

Sauerkraut and tomato juice will add a delicious sourness to the soup.

Ingredients:

• pearl barley - 1/2 tbsp.
• sauerkraut - 300 gr.
• any meat or mushrooms - 150-200 gr.
• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 2 pcs.
• tomato paste or juice - 3 tbsp. l.
• vegetable oil - 2-3 tablespoons
• garlic - 3 cloves
• greens

Preparation:

Cut meat or mushrooms and fry in oil. Bring water to a boil in a saucepan and transfer meat or mushrooms there.

Sauerkraut also lightly fry and transfer to a saucepan.

We make frying from onions and carrots, to which we add tomato paste or juice. Together with the chopped potatoes, move them into a saucepan. Throw in the bay leaf, salt, sugar, pepper to taste and cook for another 20 minutes over low heat. Then add the pre-boiled pearl barley.

5 minutes before cooking, add finely chopped herbs, chopped garlic and, if desired, a small piece of smoked brisket to the soup for flavor. Serve with sour cream.

Italians love this soup. Parmesan, garlic and cloves make it spicy.

Ingredients:

• porcini mushrooms (dry) - 5 gr.
• fresh or frozen mushrooms - 250 gr.
• carrots - 2 pcs.
• garlic - half a wedge or dry on the tip of a knife (optional)
• potatoes - 5 pcs.
• tomato paste - 1 tbsp l
• pearl barley - 60 gr.
• Parmesan cheese - to taste (grated)
• cloves - 2 pcs.
• dill or parsley - to taste
• black pepper - to taste
• salt to taste
• olive oil - 2 tablespoons

Preparation:

The dry mushrooms in this recipe are needed to add a rich taste.

Bring dry and frozen mushrooms to a boil, remove from heat and, covering with a lid, let it brew for 30 minutes. We take out with a slotted spoon. Add 1-2 cloves to the broth, sea salt (to taste), dill or parsley and black pepper, chopped mushrooms and add water - up to 2 liters. Cook for about 40 minutes.

Fry grated carrots in olive oil. Salt. Add a couple of ladles of broth and simmer until tender. Add garlic (preferably dry), cloves if desired.

When the broth is cooked, add the pearl barley. After 5 minutes - potatoes. A couple of minutes before readiness - dressing. And as soon as the potatoes are ready, remove from heat and let them infuse for at least 20 minutes.

Serve parmesan and black pepper soup.

Not everyone knows that real pickle is prepared with pearl barley. Pickle pickle with mushrooms is perfect for fasting.

Ingredients:

• pearl barley - ¾ tbsp.
• fresh champignons - 400 gr.
• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 3 pcs.
• pickled cucumbers - 1 pc.
• tomato paste - 2-3 tablespoons
• vegetable oil - 2-3 tbsp. l.

Preparation:

Cook barley. Put the chopped mushrooms in the pan and simmer them without adding oil. After the moisture has evaporated a little from the mushrooms, add carrots, onions, tomato paste.

Add potatoes to the barley, after 10 minutes - sautéed vegetables with mushrooms, then chopped pickled cucumber, salt and spices.

Mushroom soup with rich beef broth is a good solution for the winter menu.

Ingredients:

• lean beef - 500 gr.
• vegetable oil - 1 tbsp. l.
• margarine - 2 tablespoons
• carrots - 2 pcs.
• garlic - 3 cloves (chopped)
• onion - 1 pc.
• celery - 2 stalks
• fresh mushrooms - 500 gr.
• beef broth cubes 3 pcs.
• pearl barley - ¼ st.
• sour cream-¼ glass

Preparation:

Fry the beef cubes until the juice turns dark brown. Add 2 cups of water and simmer

Dissolve the margarine in a large saucepan and simmer the carrots, onions, garlic, celery and mushrooms in it.

Add meat, 1.5 liters of water, cubes of broth, pearl barley to the pan and cook until the cereals are cooked. Remove from heat and add sour cream to the soup.

Mushrooms and pearl barley make ordinary cabbage soup more satisfying.

Ingredients:

• pearl barley - about a glass
• sauerkraut - 250-300g
• dried mushrooms - a handful
• onion - 1 pc.
• carrots - 1 pc.
• vegetable oil - 4-5 tablespoons
• salt to taste, two or three bay leaves, dill and parsley.

Preparation:

Pour the pearl barley and mushrooms separately with boiling water, cover with a lid and leave for a couple of hours.

Heat oil in a saucepan for soup, spread cabbage, stir, pour boiling water and simmer everything over low heat. When the cabbage becomes softer, add the mushrooms along with the water in which they were soaked.

Fry onions, carrots and strained barley in butter. When the contents of the pan are browned, we send it to the pan with cabbage and mushrooms. Add water to the desired consistency. Cook barley and cabbage until cooked.

It is good to add grated parsnips to the mushroom soup together with carrots.

Unique recipe for hodgepodge. It combines the usual products for this dish - olives, onions, tomato paste ... But instead of meat products, fish is used. The pearl barley will make the dish thick and rich, and the fried salmon will make it delicious.

Ingredients:

• pearl barley - 100 ml
• sea ​​white fish - 1 kg
• onions - 2 pcs.
• carrots - 1 pc.
• bulgarian pepper - 1 pc.
• mushrooms - 200 g
• pickled cucumbers - 400 g
• tomatoes - 3 pcs.
• tomato paste - 3 tbsp. l
• pitted olives - 1 can (400 g)
• pitted olives -1 can (400 g)
• cabbage - 200 g
• salmon fillet - 700 g
• vegetable oil
• parsley, bay leaf, black pepper, salt

Preparation:

Cook a broth from white fish with the addition of bay leaves and a few peas of black pepper. Then we filter and, together with fish and pre-boiled barley, put it back on the fire.

Onions, carrots, bell peppers and mushrooms are cleaned, washed, cut into strips and sent to soup. There are also tomatoes, pickles and tomato paste. We also add olives and olives together with liquid, thinly chopped cabbage to the hodgepodge.

While the soup is cooking, fry the salmon fillet until golden brown and cut into slices.

Serve the fish hodgepodge hot with a slice of fried salmon, garnish with herbs.

The most delicious soup is from forest mushrooms. It is important that the juice released from the mushrooms evaporates so that the taste and aroma become more intense.

Ingredients:

• mushrooms (any) - 300 gr.
• potatoes - 5 pcs.
• onion - half a medium onion
• carrots - 1pc.
• pre-boiled pearl barley - 250 gr.
• salt, dill
• vegetable oil - 2-3 tablespoons ..

Preparation:

We put a pot of water on the fire. We also send peeled potatoes there. Add barley and salt to boiled water.

Fry the mushrooms in a dry frying pan until the juice evaporates. Add 2 tablespoons of vegetable oil, onions, carrots.

When the potatoes are ready, add the mushrooms fried with carrots and onions. Boil for 5 minutes, add dill at the end.

Mushrooms and pearl barley go well with any meat. But duck has a special taste that will make the soup unforgettable.

Ingredients:

• duck - 1 pc.
• pearl barley - 100 gr
• parsley, celery (root) - to taste
• mushrooms (dried) - 3 pcs.
• allspice (peas) - 4 pcs.
• bay leaf - to taste
• sour cream - 200 g
• dill, parsley (greens) - 1 bunch
• salt to taste
• pepper - to taste
• lemon juice - 2 tablespoons
• water - 1 l.

Preparation:

Cut the duck into 6-8 pieces, put in a saucepan, cover with cold water, add chopped parsley and celery roots, dried mushrooms, allspice, bay leaf and washed pearl barley. Bring to a boil, remove the foam with a slotted spoon, then reduce the heat under the pan and cook under the lid until tender.

Pour sour cream into the finished soup and bring to a boil again. Season the soup with lemon juice if desired.

If you pour boiled water over prepared vegetables, they will retain more vitamins.

With melted cheese, the usual soup will acquire a creamy hue.

Ingredients:

• fresh champignons - 300 gr.
• bow-2 pcs.
• carrots - 1 pc.
• potatoes - two tubers
• pearl barley - 2 tbsp. l.
• processed cheese - 100 gr
• salt, ground pepper, dill, vegetable oil

Preparation:

Chop the onion and simmer until soft in vegetable oil. Add carrots grated on a coarse grater.

Wash the champignons, remove the damage, cut into slices and, together with the pre-boiled barley, add to the pan.

Cut the melted cheese into small cubes, pour boiling water over and knead with a fork. Pour into a saucepan and cook for another 5 minutes.

We remove from the fire. Add salt, dill and pepper.

The recipe for this wonderful soup is from an old magazine. The chicken and mushroom broth is delicious.

Ingredients:

• chicken - 500 gr.
• pearl barley - 1/2 cup
• dry mushrooms - 50 gr.
• potatoes - 2 tubers
• carrots - 1 pc.
• onion - 1 pc.
• vegetable oil and butter for frying
• salt, pepper mix, bay leaf

Preparation:

We heat up 1.5 liters. water, salt, pepper and add bay leaf. We dip the chicken into the water. Cook for 30 minutes.

Pour 300-400 ml of mushrooms. hot water and leave for 15 minutes. Then cut into small strips. Remove the chicken from the broth. Mix the mushroom infusion and chicken broth and, adding barley, cook for 20 minutes. Add potatoes.

Fry onions and carrots in a mixture of oils for 3-4 minutes, add mushrooms and fry everything together for another 5 minutes.

Cut the chicken into cubes and send it to the soup along with fried mushrooms, onions and carrots. Varythm for another 5 minutes.

A feature of this recipe is the bright tomato flavor, which will make the soup spicy.

Ingredients:

• dried mushrooms - 50 gr
• pearl barley - 1 tbsp.
• potatoes - 300 gr.
• carrots - 1 pc.
• tomato paste - 3 tbsp. l.
• salt and ground pepper

Preparation:

We wash the pearl barley in cold water, then pour it hot, bring to a boil and drain the water.

Pour 2 liters of water into a saucepan. When the water boils, spread the barley and cook for 30 minutes. Then add chopped potatoes and carrots, grated on a coarse grater.

Grind dried mushrooms in a mortar or grind in a blender, add to the soup. After 15 minutes, salt, ground pepper and tomato paste also go there.

The soup is ready in 10 minutes!

The pumpkin will make the soup a little sweet. Do not forget that pumpkin retains its useful properties even after heat treatment.

Ingredients:

• porcini mushrooms - 2-3 pcs.
• pumpkin - 300 gr.
• celery - 1/2 medium tuber;
• carrots - 1 pc.
• onion - 1 pc.
• celery - 2 stalks
• pearl barley - 50 gr.
• vegetable oil - 1 tablespoon
• vegetable broth - 1.5 liters.
• Bay leaf, thyme sprig, salt, ground black pepper
• garlic - 1 clove

Preparation:

We put the pearl barley to cook. Heat oil in a large thick-walled saucepan and fry finely chopped onion in it until transparent, add mushroom slices, chopped stalk celery and other vegetables. Simmer for 5-7 minutes over low heat, stirring occasionally.

Then pour in the hot vegetable broth, add the boiled pearl barley (after draining the water), thyme with bay leaf, salt, pepper and cook for about 15-20 minutes. Take out a sprig of thyme, bay leaf, let the soup brew.

Serve with chopped parsley and chopped garlic.

A feature of this soup is the use of salted mushrooms.

Ingredients:

• pearl barley - 1/3 tbsp
• vegetable broth - 2 l.
• pickled cucumbers - 2 pcs.
• salted mushrooms - 200 gr.
• carrots - 1 pc.
• onion - 1 pc.
• potatoes - 2 pcs.
• cucumber pickle - 100 ml.
• vegetable oil - 1 tbsp.
• 1 bay leaf, salt, pepper, herbs

Preparation:

Cut potatoes, pickles and mushrooms into cubes, carrots into thin strips. Onions - small cubes. Put the swollen barley in a saucepan, fill it with vegetable broth and cook until soft.

Add potatoes to the pot. After 10 minutes - salted mushrooms and bay leaves.

While the soup is cooking, sauté the onion in vegetable oil. Add carrots, pickles to it and simmer for 3-5 minutes. Transfer the fried vegetables to a saucepan with soup, pour in the cucumber pickle. Let it boil for 2-3 minutes and turn it off. Let it brew.

In summer, in the markets you can often find chanterelles loved by many. The recipe for mushroom soup with barley and chanterelles is just for this case.

Ingredients:

• pearl barley - ¼ st.
• water - 8 tbsp.
• potatoes - 2-3 tubers
• bacon - 4 slices
• onion - 1 pc.
• mushrooms - 220 gr.
• salt, pepper, dill, parsley - to taste

Preparation:

Bring 8 glasses of water to a boil and add washed pearl barley and salt. After 20 minutes add the diced potatoes.

Fry bacon until golden brown and transfer to a paper towel to drain off excess fat. Separately fry the chanterelles together with one spoonful of fat melted from the bacon. Add onion, salt and pepper.

When the potatoes are ready, add the fried mushrooms and season with salt and pepper to taste.

When serving, add fried bacon, dill, parsley and dill to each plate.

This soup is made with pancetta - jerky with spices, several types of mushrooms, with the addition of Madeira.

Ingredients:

• butter - 15 gr.
• dried porcini mushrooms - 30 gr
• olive oil - 3 tbsp l.
• pancetta - 225 gr.
• garlic - 3 cloves
• boletus mushrooms - 250 gr.
• chanterelles - 150 gr.
• pearl barley - 55 gr
• chicken broth - 1 l
• bay leaf - 1 pc.
• parsley - 3 stalks
• fresh thyme - 3 stalks
• salt, black pepper - to taste
• Madeira - 3 tbsp. l.

Preparation:

We wash the dried porcini mushrooms well under cold water, fill in with warm water and leave for 20 minutes.

In a saucepan with a thick bottom, melt the butter, add the olive oil and fry the finely chopped pancetta until golden brown. Add chopped garlic and fry for another 2 minutes. Then spread thinly sliced ​​fresh mushrooms and cook until soft.

Drain the porcini mushrooms and add them to the pan along with the broth, pearl barley, parsley and thyme sprigs. Bring to a boil and cook over low heat for 30 minutes.

At the end, remove the sprigs of herbs, salt, pepper and serve, adding Madeira.

Mushroom soup with barley

Good afternoon, dear hostesses! Mushroom soup with barley, 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 still cooked such a soup, and therefore its taste, perhaps, will seem familiar to many, the very taste from childhood.

Such a 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 for those who observe the fast and consume exclusively vegetable dishes.

To prepare 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:

• Boletus mushrooms, champignons, boletus (white), honey agarics or any others to your taste - 250 gr.
• - 1 PC.
• One onion.
• - 3 pcs.
• - 150 gr.
• Beef on the bone or any meat soup set (you can not use meat in cooking) - 500 gr.
• Salt, spices, pepper - all ingredients to taste
• Tooth
• Water - 3 liters
• - 3 spoons

On a note! You can take less vegetables for mushroom soup, but more mushrooms and pearl barley, then the forest aroma and taste of cereals will be more felt. But this is how anyone likes it.

How to cook:

1. If you plan to cook mushroom soup in pork or beef broth, the first step is 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 stage of cooking can simply be omitted, if you cook in broth, then, according to the recipe, the products will be added to it, and not to pure water.

2. Pour 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 food coarsely, about one mushroom into 2-3 pieces. If the mushrooms are large, then, of course, they should be cut smaller.

4. Fill the mushrooms with water, set to cook until tender, slightly pre-salt 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 in meat broth, then the mushrooms should be thrown into the pan with meat 20 minutes before the beef or pork is cooked. If the mushroom soup is made without meat, then the rest of the products must be put in a saucepan with mushrooms, after boiling them, drain the water and fill in a new one.

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

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

7. We peel the potatoes, cut them, send them to the pan with mushrooms and / or meat, depending on how you decided to cook the soup. Cook for 5 minutes.

You can check the readiness of the dish by trying the barley and potatoes from the soup. Just take a spoon and remove these ingredients. If they are ready, you can turn off the fire, but the mushroom soup itself should stand a little more under the lid so that the cereals are steamed and gain 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 seasoning with sprigs of green dill or parsley on top. To your taste, you can add a spoonful of sour cream to such a soup when serving.

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. You can also cook a similar soup from fresh champignons, 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 washed 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 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 entire 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!

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Step 1: Preparing ingredients and pre-processing them.

Step 2: Combine everything and cook.

Step 3: add greens.

Step 4: Serve the pearl barley soup with mushrooms.

This is a very healthy dish, so cook it more often for children. Barley is especially useful during the period of formation and contributes to the full development of a growing organism.

If you store the soup for a while, the barley will continue to absorb liquid, so if you are making it for future use, add a little water or broth when you reheat it.