Mushroom soup made from dried mushrooms with barley, recipe with photos. Mushroom soup with barley made from dried mushrooms - an excellent first course for the whole family Soup with dried porcini mushrooms and barley

Fans of mushroom soups and pearl barley will really like this dish, which is simple in preparation and in composition. In addition, mushroom soup made from dried mushrooms with barley is suitable for lenten and vegetarian menus.

There are versions of this soup with the addition of some spices, but more often I want soup with only the aroma of mushrooms. Usually, for frying or simmering vegetables that go into soup as a dressing, I use a minimum of vegetable oil, but for mushroom soups, vegetable oil is not superfluous!

Prepare ingredients for mushroom soup from dried mushrooms with barley. The amount of pearl barley recommended for one serving of soup is one tablespoon of dry cereal, but I added more, I wanted to get a very thick soup.

Both mushrooms and pearl barley need to be soaked for about one hour.

Before soaking, do not forget to sort out the pearl barley and rinse it thoroughly.

After an hour, the cereal will swell a little, this will make it easier and faster to cook.

If they are large, cut the soaked mushrooms into smaller pieces or the desired size.

Add mushrooms and pearl barley to boiling water in a saucepan and cook over medium heat under the lid. After about half an hour, add diced potatoes to them.

Then add onions and carrots fried or stewed in vegetable oil to the mushroom soup.

Cook the soup until the pearl barley is as soft as desired. Some people like strong grains, while others like them very boiled.

Dried mushroom soup with barley is ready.

Bon appetit!

Soup of dried mushrooms with barley and country-style potatoes. To prepare the soup you will need: 50-100 grams of dried mushrooms (if the dried mushrooms are honey mushrooms, take more of them, if white - less), 50-70 grams of pearl barley, 1 onion, 2 carrots, vegetable or melted butter for frying, 2 -4 potatoes, salt, optional - 1.5 liters of chicken or meat broth, parsley or dill, green onions.

We start preparing the soup by rinsing the dried mushrooms (today they are honey mushrooms) and soaking them in cold water. If you are not going to add chicken broth, there should be 3 liters of water, if you are, then there should be 1.5 liters of water.

Since we have honey mushrooms and they get wet quite quickly, immediately after soaking the mushrooms we rinse the pearl barley,

and also fill it with water. After two hours (if you have porcini mushrooms, then no earlier than four hours), drain the water in which the mushrooms were soaked and filter through cheesecloth. Pour the strained water into the pan in which the soup will be cooked. Add chicken broth there. We wash the mushrooms again, chop them finely and put them in the boiling broth along with barley, add a little salt to the soup. When the pearl barley is almost ready, peel the potatoes, wash them, cut them into cubes, and also add them to the soup.

When the potatoes are almost cooked, add the pre-cooked roast to the soup. To prepare the frying, peel the onions and carrots.

Finely chop the onion and fry in vegetable or butter until transparent.

Then add the carrots, grated or cut into strips, and fry them together until tender.

After adding the frying, let the soup boil for a few minutes, add salt to the soup to taste and let the potatoes finish cooking. Remove the soup from the heat, add finely chopped green onions, dill and parsley if desired, cover with a lid and let stand for 5-10 minutes. After this, serve, optionally with sour cream.

Enjoy your meal!

If you have honey mushrooms, saffron milk caps or boletus mushrooms stored for the winter in your house, then it’s simply a sin not to prepare a hearty and aromatic mushroom soup with pearl barley from dried mushrooms. This hot dish cooks very quickly, and the taste is tender and refined.

Healthy cereal

Are you tired of the usual classic first courses? Then it's time to make mushroom soup with barley from dried mushrooms. To do this you will have to work a little and make small preparations.

Some housewives recommend soaking pearl barley overnight and letting it swell for 8-9 hours. True advice. But it is best to boil it first. The cereals need to be carefully sorted, rinsed thoroughly, poured into a saucepan and boiled. After this, remove the pan from the stove and wrap it in a towel. Rest assured that the cereal will steep thoroughly in just 5-6 hours and will be almost ready. The water in which the pearl barley was infused must be drained and the semi-finished cereal rinsed again. Then your soup of dried mushrooms with barley will not be slimy, and the broth will remain clear.

Which mushrooms to choose for soup?

Saffron milk caps or boletus mushrooms, honey mushrooms or chanterelles? What to choose to prepare mushroom soup with barley from dried mushrooms?

There can only be one piece of advice here: be guided by your taste. The classic option is porcini mushrooms, which add an indescribable aroma and delicate piquant taste. But you can also take dried champignons, chanterelles, boletus, oak, white truffle, honey mushrooms, tinder fungi and other types of mushrooms that you have prepared for the winter. It is not recommended to buy them from unfamiliar sellers. After all, you must be sure that the bunch of dried mushrooms does not include poisonous ones, which in dried form will be extremely difficult to distinguish.

The mushrooms must be thoroughly washed to remove any remaining sand, dry twigs and other impurities, and soaked in warm water for about 3 hours. During this time they will swell well.

How to cook

Mushroom soup made from dried mushrooms with barley, the recipe for which is quite simple, is prepared quickly and easily.

We take the water in which our mushrooms were soaked, pour it into a saucepan and add diced potatoes, bay leaves, mushrooms cut into strips and pearl barley prepared in advance. The ratio of products should be as follows:

• dried mushrooms 100 grams;
• pearl barley 1 cup;
• potatoes 2-3 medium tubers;
• carrots 1 medium root vegetable;
• onion 1 medium sized onion.

Add salt and spices white or black pepper to your taste. This amount of food is enough to prepare 3 liters of soup. If you like your first dish to be thicker, just reduce the amount of water.

So, we put mushrooms, cereals, potatoes into the pan and let them cook for 10-15 minutes. Melt butter in a frying pan and add finely chopped carrots and onions. When the frying acquires a soft golden color, it is ready. Add the sautéed vegetables to the boiling soup, reduce the heat to low and let the soup simmer for another 10 minutes.

Did you notice that there is no meat in our recipe? Yes, yes, this soup does not require meat broth, since the mushrooms themselves provide a wonderful aroma and taste, and also provide satiety. So this first course is a great option for those who are fasting or following a vegetarian diet.

What to serve with

This flavorful and healthy mushroom soup with dried mushroom barley is best served with black bread or flatbread. Before pouring it into plates, put parsley and dill in them; you don’t even have to chop them, but pinch the greens with your hands. Add a spoonful of sour cream. This is the traditional way to serve soup. But some housekeepers recommend replacing sour cream with heavy cream. Instead of the usual dill and parsley, you can experiment with basil or cilantro.

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This first dish is prepared very easily and simply, but requires preliminary preparation of the products, namely, long soaking of cereals and mushrooms; ideally, these ingredients should be left in the liquid overnight. But I found a way to reduce this time to 30 minutes, and I will tell you my secret in the detailed step-by-step recipe presented below.

By the way, this soup can also be prepared from fresh, salted or frozen mushrooms, but it will still be more aromatic and richer from the dried product.

So, let's proceed directly to cooking this wonderful culinary dish...

Nutritional value of the dish per 100 grams.

BZHU: 0 /1 /3.

Kcal: 19.

GI: low.

AI: low.

Cooking time: 45 min.

Number of servings: 10 servings (2600 g).

Ingredients of the dish.

• Water - 2 l.
• Dried mushrooms - 50 g.
• Barley - 100 g (6 tbsp).
• Carrots - 150 g (1 piece).
• Potatoes - 300 g (3 pcs).
• Onions - 100 g (1 piece).
• Salt - 8 g (1 tsp).
• Spices - 4 g (1 tsp).
• Greens - optional.
• Sunflower oil (for frying) - 20 ml (2 tbsp).

Recipe of dish.

Let's prepare the ingredients. Wash vegetables and greens. Peel carrots, potatoes and onions.

To prepare this soup, instead of dried ones, you can use 300 g of fresh, salted or frozen mushrooms.

So, the first secret is in the method of cooking pearl barley: put a saucepan with 1-2 glasses of water on the stove and pour pearl barley into it, after rinsing it several times in running water. Wait for the liquid to boil and continue heating for 3-4 minutes. Then drain the broth from the cereal, rinse the cereal under the tap and place it back in the saucepan, adding 1 tbsp of cold water to the barley. Cook until boiling over maximum heat.

The second secret is that dried mushrooms must be poured with 1 tbsp of boiling water and left to swell for 10-15 minutes.

Meanwhile, cut the potatoes into cubes.

Place a pan on the stove and pour a little less than 2 liters of water into it. We are waiting for it to boil.

Cut the onion into small cubes.

Then fry the vegetable in a hot frying pan with sunflower oil (2 tbsp) until transparent for 2-3 minutes, the heat should be maximum. Stir so that it doesn't burn.

We grate the carrots, I like the look of the vegetable chopped in the “Korean” way, but you can choose any option (coarse or fine grater).

Add the carrots to the onions and fry them, stirring occasionally, until golden brown for 5-10 minutes over medium heat.

Drain the liquid from the swollen mushrooms into a separate bowl, strain it and add the infusion to a pan of boiling water. We also send mushrooms there (large parts can be pre-cut) and potatoes. Cook for 10 minutes over moderate heat, so that the liquid does not splash out of the pan.

We wash the boiled pearl barley again under cold water, add it to the broth and continue heating for 10-15 minutes.

The last thing to add to the pan is the roast.

Cover the soup with a lid and simmer over low heat (3 out of 9) for about 5 minutes. Turn off the stove and let the first dish “rest” for 5-10 minutes, if patience allows.

Pour the prepared aromatic, rich and satisfying lean mushroom soup from dried mushrooms with barley into portions and serve hot, sprinkled with finely chopped herbs.

If you are not fasting, this first course is best paired with sour cream and black bread.

Bon appetit!