Mushroom soup with barley - it is thick, aromatic, rich and tasty soup made from fresh mushrooms oyster mushroom, with vegetable fry and delicious broth.

In general, it is very much even in vain that many bypass such a useful pearl barley... If you cook it correctly, it will turn out to be very tasty, so that in addition to its usefulness, you can also get a gastronomic pleasure. And how much can you 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 cook a cool one lean soup from barley with mushrooms and potatoes.

Ingredients:

• Pearl barley - ½ cup;
• Mushrooms - 300 g;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Potatoes - 3 pcs.;
• Vegetable oil - 3 tablespoons for soup, and 3-4 more for frying mushrooms;
• Broth - 2 l;
• Greens to taste;
• Bay leaf - 1 pc .;
• Salt and your favorite spices to taste (I have “Sea Salt with Herbs”).

Cooking mushroom soup with barley:

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

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

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

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

Poured into a thick-walled pan vegetable oil.

I laid out the chopped onion.

After the onion - grated carrots.

Stirred and left to saute for 5 minutes.

Peeled and chopped potatoes.

I threw it into a saucepan with onions and carrots.

Stirred, covered and left for another 5 minutes.

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

Brought to a boil, and laid out the barley, already ready by this time.

And then oyster mushrooms.

Salted, tossed lavrushka, a mixture of peppers, herbs and turmeric.

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

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

Bon Appetit! Recipe from Tatiana Sh.

In winter, sometimes there is a desire to make mushroom soup. In the summer, everything is simple - the mushrooms have not yet died out in the forests, so the main ingredient can be simply collected, at the same time spending a lot of time in the fresh air.

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

In the same recipe, fresh mushrooms and dried white ones are combined, and pearl barley with potatoes is also present. Unlike the aforementioned recipe, this version of the soup is simpler in taste, but requires a little more labor to prepare it.

For mushroom soup with barley you will need:

• Fresh champignons or oyster mushrooms. ~ 300 gr.
• Dried porcini mushrooms. Several records.
• Pearl barley. ½ glass.
• 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 the barley separately. But nevertheless, it is better to go the more complex way so that the broth is clearer and cleaner.

Pour dry porcini mushrooms with boiling water and set aside until the time when they are needed.

Thoroughly rinse the pearl barley under running water and lightly fry in a dry frying pan until a nutty smell appears.

This pre-frying prevents the barley from becoming slippery and sticky during cooking.

Bring to a boil about 1 liter. water and pour the pearl barley into it. Cook over medium heat without salt until full readiness... In time it will take about 45-60 minutes.

Peel the 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 onions with carrots, lightly salt. Adding salt will release more flavor and odor. You do not need to fry them, rather fry a little and, as they say, protom.

Peel the potatoes and cut them into small cubes.

We clean the champignons of dirt, in this case you can rinse them and then cut them into small slices.

We take out dried porcini mushrooms soaked in boiling water in advance, squeeze it in hand, be sure to rinse it under running water to wash off possible grains of sand and remnants of forest soil, and cut into small pieces. Be sure to save the mushroom infusion.

Pour about 2 liters of water into a saucepan, add potatoes, barley boiled in advance, 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 it, since the sand that was on the dry mushrooms will remain at the bottom.

We bring everything to a boil and begin to cook over low heat.

2-3 minutes after the start of the boil, add the fried carrots and onions to the pan.

The fact is that during 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, slightly poured them with water so that it covers the mushrooms, quickly brought to a boil, mixed, removed the foam and threw the mushrooms in a colander.

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. From fresh champignons, you can also cook a similar soup, 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 for lean version fits a little tomato sauce... 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 must be washed and soaked for half an hour in cold water, then cook until half cooked and rinse.

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 rinsed 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 the 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 whole 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!

Like others, different good taste and a pleasant aroma. I usually cook mushroom soup with barley... While cook mushroom soup it is possible with rice, and with oat flakes(hercules). But this is not for everybody. Sometimes this soup is called pearl barley. mushroom soup or pearl barley soup with mushrooms. Anyway mushroom soup always was and remains very tasty first a dish, whatever you call it. Mushroom soup is a fairly nutritious dish and especially vegetarians should like it, since it is not cooked in meat broth... And during the fasting period, this dish with mushrooms will suit any table.

Mushroom soup with barley, recipe

To make this mushroom soup with barley, I need

0.5 cups of pearl barley;

3 pcs. potatoes;

1 carrot;

1 onion;

150 grams boiled mushrooms(if fresh, then 300 - 350 grams);

Butter - 2 tablespoons;

Sunflower oil - 2 tablespoons;

Bay leaf - 3 leaves;

Salt, ground black pepper.

How to make barley mushroom soup

I cook this soup like this. I pour about 2.5 liters of water into a saucepan. When the water boils, I pour the washed pearl barley into it and cook for about an hour.

While the barley is cooking, I peel potatoes, carrots and onions. Cut the peeled potatoes into small cubes and rinse. Finely chop the onion, and grate the carrots on a coarse grater.

An hour later, I pour chopped potatoes into a saucepan with boiling barley. And I cook everything together for another 15 minutes. While the potatoes with pearl barley are boiling, I heat up the pan, pour into it sunflower oil and add creamy. When butter melt, put carrots, onions and mushrooms there and fry all this a little. For making mushroom soup with barley, I use chanterelles. I have them prepared and frozen since last year.

Rinse the barley for lean mushroom soup, discard in a colander. Boil water in a saucepan, place a colander with barley on top, cover with a lid. Reduce heat to medium. Steam for 30 minutes.

Rinse mushrooms for lean soup with barley and put in a saucepan. Boil 2 cups of water, add mushrooms and leave for 15 minutes. Then put the mushrooms in a colander, cut into strips, set aside. Strain the mushroom infusion.

Bring the mushroom infusion to a boil, add the steamed barley and cook for 20 minutes.

Peel the potatoes, onions and carrots for lean mushroom soup with barley and cut into small cubes. Add potatoes to the soup, cook for 10 minutes.

Heat vegetable oil in a frying pan, fry onions and carrots, 3 minutes. Add mushrooms and cook over medium heat for another 5 minutes.

Add mushrooms to lean barley soup, season with salt and pepper. Cook everything together for 5 minutes. Remove the finished soup from heat, cover and let it brew for 10 minutes. Green onions wash, dry and chop finely. Pour soup into bowls, sprinkle with green onions.