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 and rinse pearl barley 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
  • 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.

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 contaminants; 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.

Today Lent begins, so I want to bring to your attention another Lenten recipe - mushroom soup with barley. It can be cooked at any time of the year using fresh or frozen mushrooms. These can be champignons, porcini mushrooms, boletus, Polish or any others of your choice. Like, this lean soup is very tasty and easy to prepare, as you can see by preparing it for lunch.

Ingredients(for preparing 2-2.5 liters of soup):

  • 300 gr. fresh or frozen mushrooms (champignons, boletus, porcini, Polish)
  • 3 potatoes
  • 1 carrot
  • 1/2 tbsp. pearl barley
  • 1/2 onion
  • 2-2.5 l. water
  • sunflower oil
  • Bay leaf
  • dried herbs (parsley, dill, basil or marjoram)
  • ground black pepper
  • black peppercorns

Preparation:

  1. We sort out the pearl barley, rinse it, fill it with cold water and let it cook. When the cereal boils, reduce the heat, skim off the foam and add salt.
  2. We clean and wash mushrooms and vegetables (onions, potatoes, carrots).
  3. Cut the potatoes into small pieces.
  4. In 20 minutes. After the pearl barley boils, add it to the pan.
  5. Cut the mushrooms into medium pieces. If these are champignons, put them in a heated frying pan with sunflower oil, lightly salt them and fry over low heat, stirring occasionally, for 7 minutes. If you use other mushrooms, it is better to first boil them for 10-15 minutes. in salted water, and only then fry.
  6. Chop the onion and grate the carrots on a coarse grater. Add the vegetables to the mushrooms, first frying them on a separate side of the pan until golden brown, and then mixing them with the mushrooms.
  7. Add the mushrooms fried with carrots and onions to the pan with the soup 10 minutes after adding the potatoes. We also add ground and black peppercorns, bay leaves, and dried herbs to the soup. Taste and add salt if necessary. Cook the soup for another 5-10 minutes and turn off.
  8. Serve the aromatic mushroom soup with barley hot. Serve the soup with white or black bread.

Mushroom soup recipe

Prepare a simple and budget-friendly mushroom soup with barley that will delight you with a pleasant taste, thick broth and nutrients. Make your family happy.

1 hour 20 minutes

130 kcal

5/5 (3)

The dish that I want to introduce to you is not new at all; it was known back in the USSR, and even before the revolution. Perhaps your grandmothers prepared it for you. It's full of nutrients, low in calories, simple and filling. If you adhere to fasting or vegetarianism, then this dish is perfect for you. And I'm talking about mushroom soup with barley.

All the ingredients from this dish are completely accessible; in addition, you can use any type of mushroom, and vegetables and pearl barley are available in every, even the smallest, store. Despite the fact that the soup takes a long time to prepare, most of the time is spent on cooking, so there is about 20 minutes left for preparation, or maybe 30 at most.

This mushroom soup with barley can be made from either frozen mushrooms or dried mushrooms, but in this recipe I will use fresh ones, since that is what I happened to have on hand after a trip to the supermarket.

Kitchen appliances: plate.

Ingredients

You can use any mushrooms, I used boletus mushrooms, you can use several types of mushrooms. The sizes of potatoes, carrots and onions are up to you, I take smaller ones so that the taste of pearl barley and mushrooms can be felt more, but not so small that the vegetables are completely lost.

Step-by-step soup recipe

First stage

Ingredients for this step
  • mushrooms – 200 g;
  • water – 3 liters.

Second phase

Ingredients for this step:
  • carrots – 1 piece;
  • onion – 1 onion;
  • vegetable oil.

Third stage

Ingredients for this step:
  • pearl barley – 100-150 g.

Fourth stage

Ingredients for this step:
  • potatoes – 2-3 pcs;
  • salt - to taste;
  • bay leaf – 3 pcs;
  • pepper - to taste.

Did you know? After cooking, you can let the soup sit for an hour to soak.

Our soup is ready. It is best served with sour cream, herbs and bread of your choice.

Video recipes for making soup

In the video below you can see how other housewives make this wonderful soup. In the first video, the principle of cooking mushrooms is slightly different, they are first boiled whole and then cut, but it seems to me that cutting hot mushrooms is not very pleasant.

The second video uses dried mushrooms instead of fresh ones. But the cooking principle itself does not change. The only thing is that this method is very long, since the mushrooms still need to be soaked. Yes, there are fewer vegetables here, but the budget is small.

In both videos they use different types of mushrooms, which will make the taste richer and more versatile, but personally I don’t see much of a difference.

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 are still 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 hint of sourness, 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!