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Barley and mushroom soup recipe. Mushroom soup from frozen mushrooms with barley

Mushroom soup with pearl barley - it is thick, fragrant, rich and tasty soup prepared from fresh mushrooms oyster mushroom, with roasted vegetables and delicious broth.

In general, it’s very 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 being useful, you can also get 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 lean soup barley 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 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").

Cook 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 put it to boil (it took about 1 hour).


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


She poured vegetable oil into a thick-walled pan.

Throw in the chopped onion.


Following the onion - grated carrots.


Mixed and left to sauté for 5 minutes.


Peeled and cut potatoes.


I threw it into the pan with onions and carrots.



Stirred, covered with a lid and left 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. cauliflower I boil it as described in, and therefore the broth is 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 for this time.


And then oyster mushrooms.


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


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


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


Enjoy your meal! Recipe from Tatiana Sh.

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.

This recipe combines fresh champignons, and dried whites, and barley with potatoes are 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 contamination, 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 the remnants of forest land, and cut them 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 covered the mushrooms, quickly brought to a boil, mixed, removed the foam and threw the mushrooms into a colander.

The best way to use pearl barley is soup, which turns out to be hearty, fragrant and appetizing. The most common option is pickle, but no less delicious barley soup is obtained with chicken, mushrooms or fish. Below are the most delicious recipes, which will appeal to even those who do not really like this cereal.

Pickle soup is thick and rich. If you want to please your family with a new hot dish, then this is an ideal option.

Ingredients:

  • pork ribs - 570 g;
  • pearl barley - 120 g;
  • carrot - 110 g;
  • tomato paste- 5 tbsp. spoons;
  • pickled cucumbers - 120 g;
  • onion turnip - 70 g;
  • salt;
  • potatoes - 230 g;
  • allspice;
  • vegetable oil - 3 tbsp. a spoon;
  • lavrushka - 2 sheets.

Cooking:

  1. In the evening, rinse the cereal, place in a container with water. Leave until the morning.
  2. Rinse the ribs. Place in a saucepan. Pour in three liters of water.
  3. When boiling, remove the foam. Cook for an hour.
  4. Grind the carrots on a coarse grater.
  5. Cucumbers cut into cubes.
  6. Chop the onion.
  7. Heat up a frying pan with oil. Put carrots and onions, simmer.
  8. Add cucumbers. Cover with a lid. Simmer for 10 minutes.
  9. In a separate pan, mix lavrushka with tomato paste. Salt.
  10. Add allspice.
  11. When the ribs are cooked, take them out. Cut the meat.
  12. Add barley to broth.
  13. Boil for a quarter of an hour.
  14. Put potatoes, fry.
  15. Return meat to container.
  16. Pour in the tomato paste.
  17. Cook for another quarter of an hour under the lid. Remove from fire. Let it brew.

Mushroom soup

For many, the taste of childhood is mushroom soup with barley. Delicate, fragrant, nourishing. A good option for the whole family for lunch.

To make the soup tender and rich, with soft cereals, barley must be soaked in advance. It is better to do this at night.

Ingredients:

  • meat of any kind - 450 g;
  • large potatoes - 2 tubers;
  • carrots - 1 pc.;
  • barley - 3 tbsp. spoons;
  • pepper;
  • bulb;
  • salt;
  • laurel - 2 sheets;
  • sunflower oil;
  • boiled mushrooms - 200 g.

Cooking:

  1. Wash the cereal, pour boiling water.
  2. Set aside for an hour and a half. During this time, the cereal will swell.
  3. Wash the meat, put in a pot of water.
  4. Boil for half an hour.
  5. Drain the water from the cereal, add to the meat.
  6. Boil an hour.
  7. Cut potatoes into cubes.
  8. Place in broth.
  9. After a quarter of an hour, add boiled mushrooms.
  10. Chop the onion.
  11. Grate carrots.
  12. Fry the vegetables in a pan with oil, send to the soup.
  13. Place lavrushka, pepper. Salt.
  14. Boil for a quarter of an hour.
  15. Remove the meat, chop, return to the soup.

Solyanka with barley

Despite its diversity, Russian cuisine is very simple. Solyanka is the National dish. There are many options for its preparation. But no matter what broth you decide to cook it with, pickled cucumber is a must-have ingredient. Delight your family with a stew with the addition of pearl barley.

Ingredients:

  • beef - 270 g;
  • lemon - half;
  • pickled cucumber - 2 pcs.;
  • ham - 160 g;
  • tomato paste - 3 tbsp. spoons;
  • smoked sausage - 160 g;
  • potatoes - 4 tubers;
  • onions - 2 heads;
  • barley - 130 g;
  • sour cream - 2 tbsp. spoons;
  • salt - 1 tbsp. a spoon;
  • pitted olives - per serving 5 pcs.

Cooking:

  1. Prepare a pot with high sides. Pour in water.
  2. Rinse the beef, remove the tendons, cut into cubes.
  3. Cut the sausage and ham as well.
  4. Place meat products in water. In the process, skim off the foam.
  5. Peel potato tubers, chop.
  6. Boil barley separately.
  7. Chop the onion.
  8. Slice cucumbers.
  9. Fry the onion in a pan. Add cucumbers.
  10. Pour in the tomato paste. Put out a quarter of an hour.
  11. Transfer to broth. Add potatoes. Salt.
  12. Boil for a quarter of an hour.
  13. Drain the water from the barley, transfer to the broth.
  14. Boil for a quarter of an hour.
  15. Pour juice from half a lemon.
  16. Cover with a lid.
  17. Leave for an hour and a half.
  18. Gradually add olives.

In chicken broth

Soup with barley on chicken broth is very fragrant and tasty.

Ingredients:

  • barley - 100 g;
  • chicken thighs - 2 pcs.;
  • rosemary - 1 teaspoon;
  • water - liters;
  • carrot - 1 pc.;
  • onion - 1 pc.;
  • vegetable oil - 2 tbsp. spoons;
  • lemon - 1 pc.;
  • ground black pepper;
  • potatoes - 2 pcs.;
  • salt;
  • celery - 2 branches.

Cooking:

  1. Soak the cereal beforehand.
  2. Pour water into a saucepan. After boiling, place the thighs. Boil.
  3. Drain the liquid from the barley.
  4. Transfer to a saucepan. Boil for half an hour.
  5. Chop the onion. Grate carrots on a coarse grater. Cut celery.
  6. Potatoes - cubes.
  7. Heat up a frying pan, add oil. Fry the onions first, then the carrots. Put out. Place celery.
  8. Sprinkle rosemary, salt and pepper.
  9. Mix.
  10. Put the potatoes into the broth.
  11. Remove the chicken, remove the bones. Cut. Return to broth.
  12. Add roast. Boil for a quarter of an hour.
  13. Pour lemon juice into each plate, pour greens.

Fish soup with barley

Soup will help diversify the diet with pearl barley in fish broth.

Ingredients:

  • salmon - 900 g;
  • lemon juice - 1 tbsp. a spoon;
  • black pepper;
  • barley - 110 g;
  • potatoes - 4 tubers;
  • bulb;
  • carrots - 2 pcs.;
  • salt.

Cooking:

  1. Pour the cereal with water, leave for a couple of hours.
  2. Put the fish in the pot. Fill with water. Boil.
  3. Pour in lemon juice. Salt.
  4. Boil for half an hour. Strain. Select bones from salmon.
  5. Boil barley separately. Drain water, rinse.
  6. Chop the onion. Grate a carrot.
  7. Fry vegetables with oil.
  8. Bring the broth to a boil.
  9. Cut potatoes into cubes.
  10. Add grits and potatoes to the broth, then salmon and fry.
  11. Cook until components are ready.

Mushroom soup with pearl 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 yet, despite the vagaries of 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 interrupt their own flavor.

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

How to cook mushroom soup with barley - 16 varieties

This soup was 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

Cooking:

Pour three liters of water into the pan, heat and lay out the prepared mushrooms. While they are cooking, 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 it back to the pan. Cook for 10-15 minutes.

Then add a couple of bay leaves, salt and spices to taste. Cook until potatoes are ready. 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 pearl barley. fast food. The usual barley before laying in the soup should be boiled separately for 20-30 minutes.

sauerkraut and tomato juice give the soup an appetizing sourness.

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 tbsp.
  • garlic - 3 cloves
  • greens

Cooking:

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

Lightly fry the sauerkraut and transfer to a saucepan.

We make a roast from onions and carrots, to which we add tomato paste or juice. Together with the chopped potatoes, transfer to the pan. We also throw bay leaves, salt, sugar, pepper to taste there and cook for another 20 minutes over low heat. Then add pre-boiled pearl barley.

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

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

Ingredients:

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

Cooking:

Dry mushrooms in this recipe are needed to give a rich taste.

Bring dry and frozen mushrooms to a boil, remove from heat and cover with a lid, let it brew for 30 minutes. 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. We cook for about 40 minutes.

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

When the broth is cooked, add barley. 5 minutes later - potatoes. A couple of minutes before readiness - refueling. And as soon as the potatoes reach readiness - remove from heat and let it brew for at least 20 minutes.

Serve soup with parmesan and black pepper.

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

Ingredients:

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

Cooking:

Weld barley. Put the chopped mushrooms into the pan and simmer them without adding oil. After the moisture evaporates a little from the mushrooms, add carrots, onions, tomato paste.

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

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

Ingredients:

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

Cooking:

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

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

Add meat, 1.5 liters of water, broth cubes, pearl barley to the pan and cook until the cereal is ready. Remove from heat and stir in sour cream.

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 tbsp.
  • salt to taste, two or three bay leaves, dill and parsley.

Cooking:

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

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

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

It’s good to add grated parsnips to mushroom soup along with carrots.

A unique hodgepodge recipe. It combines the usual products for this dish - olives, onions, tomato paste ... But instead meat products fish is used. Barley will make the dish thick and rich, and fried salmon will make it gourmet.

Ingredients:

  • barley - 100 ml
  • maritime white fish- 1 kg
  • onion - 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

Cooking:

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

onions, carrots, bell pepper and clean the mushrooms, wash, cut into strips and send to the soup. There are also tomatoes, pickles and tomato paste. We also add olives and olives to the hodgepodge along with the liquid, finely chopped cabbage.

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

Serve the fish hodgepodge hot with a slice fried salmon, decorated with greenery.

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

Ingredients:

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

Cooking:

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

Ingredients:

  • duck - 1 pc.
  • 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 tbsp.
  • water - 1 l.

Cooking:

Duck cut into 6-8 pieces, put in a saucepan, pour cold water, add chopped parsley and celery roots, dried mushrooms, allspice, bay leaf and washed 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.

AT ready soup Pour in the sour cream and bring back to a boil. Season the soup with lemon juice, if desired.

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

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

Ingredients:

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

Cooking:

Cut the onion and sauté until soft in vegetable oil. Add coarsely grated carrots.

Wash the mushrooms, 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 and knead with a fork. Pour into a saucepan and cook for another 5 minutes.

We take it off the fire. Add salt, dill and pepper.

The recipe for this wonderful soup is from an old magazine. Chicken 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 mixture, bay leaf

Cooking:

We heat up 1.5 liters. water, salt, pepper and add bay leaf. We put the chicken in the water. We cook for 30 minutes.

Mushrooms pour 300-400 ml. hot water and leave for 15 minutes. Then cut into small strips. Take the chicken out of the broth. mushroom infusion and chicken bouillon We mix and, adding pearl barley, cook for 20 minutes. Add potatoes.

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

We cut the chicken into cubes and send it to the soup along with fried mushrooms with onions and carrots. Varhythm for another 5 minutes.

feature this recipe is a bright tomato flavor that will make the soup spicy.

Ingredients:

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

Cooking:

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

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

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

Soup is ready in 10 minutes!

Pumpkin will make the soup a little sweet. Do not forget that the pumpkin retains its beneficial features and after heat treatment.

Ingredients:

  • white 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 tbsp.
  • vegetable broth - 1.5 l.
  • Bay leaf, thyme sprig, salt, ground black pepper
  • garlic - 1 clove

Cooking:

We put pearl barley to boil. We heat the oil in a large thick-walled pan and fry the finely chopped onion in it until transparent, add slices of mushrooms, chopped stem celery and other vegetables. Simmer for 5-7 minutes over low heat, stirring occasionally.

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

Serve with chopped parsley and minced garlic.

feature 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

Cooking:

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

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

While the soup is cooking, saute the onion in vegetable oil. Add carrots, pickled cucumbers to it and simmer for 3-5 minutes. We shift the fried vegetables into a saucepan with soup, pour in the cucumber pickle. Let it boil for 2-3 minutes and turn it off. Let's insist.

In summer, you can often find chanterelles beloved by many in the markets. The recipe for mushroom soup with pearl 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

Cooking:

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

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

When the potatoes are ready, add the fried mushrooms, 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 - 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, ground black pepper - to taste
  • Madeira - 3 tbsp. l.

Cooking:

Rinse dried porcini mushrooms well under cold water, pour warm water and leave for 20 minutes.

Melt the butter in a heavy bottomed pan, add the olive oil and fry the finely chopped pancetta until golden brown. Add minced garlic and fry for 2 more minutes. Then spread thinly sliced ​​fresh mushrooms and cook until soft.

Drain the water from 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 for 30 minutes over low heat.

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