Mushroom soup made from dried mushrooms with barley is an incredibly tasty soup with a fantastic aroma. Very nutritious and at the same time lean soup. If you prepare the mushrooms yourself, the cost of such a dinner is very low. And on a cold winter day, it will not only warm you up and fill you up, but also won’t drive you out of the house to buy groceries. All you need is a handful of dried mushrooms, pearl barley and the simplest vegetables.
Mushrooms are a unique gift from nature to man. They contain a large amount of microelements, like fruits. Carbohydrate composition is similar to vegetables. There are more B vitamins than cereals. And in terms of the amount of protein they are ahead of meat. Miracle product.
Pearl barley is also very healthy. It has a unique composition. A large amount of antioxidants in combination with lysine rejuvenates, restores and cleanses facial skin, strengthens hair. In addition, it has a good effect on the nervous system. This is the grain of youth. Mushroom soup, combined with the beneficial properties of pearl barley and fresh vegetables, will not only warm you up in winter, but also improve your health.
How to cook mushroom soup from dried mushrooms with barley - 15 varieties
It is prepared very simply and from available products. A tasty, satisfying and very aromatic soup for the whole family.
Ingredients:
- Dried mushrooms - 100 g
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Barley - 2 tbsp. l
- Water - 3 l
- Onion - 1 piece
- Sunflower oil - 2 tbsp. l
Preparation:
Soak the mushrooms in water for 3 hours in advance. Drain the mushrooms through a sieve directly into the pan in which the soup will be cooked.
Turn on the pan, add another 2 liters of water and add pearl barley.
We chop the already soft mushrooms into small pieces and send them to cook for 15 minutes.
Let's prepare the frying. Fry chopped onions and carrots for 5 minutes.
Cut the potatoes into cubes, add to the soup and cook for another 20 minutes.
At the end, add the roast, finish cooking the soup and let it brew for at least 10 minutes.
Creamy soup of dried mushrooms with barley
Tender, hearty and flavorful soup. Just try it once and the soup will become your favorite forever.
Ingredients:
- Dried mushrooms - 80 g
- Milk - 500 g
- Potatoes - 4 pcs.
- Carrots - 2 pcs.
- Cream - 200 g
- Onion - 1 piece
- Barley - 70 g
- Sunflower oil - 30 g
- Water - 2 l
Preparation:
Before starting cooking, soak the mushrooms in milk and pearl barley in plain water for 3 hours.
We pour the milk from the mushrooms into a separate container, at the very end we will add it to the soup.
Pour pearl barley into a 2 liter saucepan. water, add mushrooms and cook.
We make golden frying from onions and carrots.
Has it been 20 minutes? Add potatoes and cook.
Just before cooking, add the frying agent.
When all the ingredients are ready, add the mushroom milk and cream to the soup. Turn off when it boils.
A fragrant, bright and satisfying soup. Will feed a large family well without requiring large financial outlays.
Ingredients:
- Dried mushrooms - 100 g
- Carrots - 1 pc.
- Celery and parsley roots - 1 piece each
- Barley - 100 g
- Onion - 1 piece
- Parsley, dill and celery stalks - 1 bunch
- Sunflower oil - 60 g
- Water - 3 l
Preparation:
Soak the mushrooms for 2 hours in advance. We get the mushrooms.
Pour the water in which the mushrooms were standing into a saucepan and add water to 3 liters.
Add spices, tied celery stalks, dill and parsley to the pan.
Chop the mushrooms and place in a saucepan for 40 minutes.
Fry the pearl barley in vegetable oil and send it along with the mushrooms.
Chop vegetables, roots and fry for about 5 minutes. Transfer to soup and cook until barley is ready.
If you forgot to soak the pearl barley in advance, don't worry. Fry raw cereal in vegetable oil. This way the pearl barley will cook faster and the broth will remain clear.
Need a hearty and nutritious soup for dinner? Easy to prepare and affordable? Prepare a delicious cheese and mushroom soup with barley.
Ingredients:
- Dried mushrooms - 75 g
- Onion - 1 piece
- Barley - 100 g
- Processed cheese - 200 g
- Potatoes - 400 g
- Carrots - 1 pc.
- Seasonings
- Water - 1.5-2 l
Preparation:
Soak the mushrooms and pearl barley for 2 hours in advance.
We take out the soft mushrooms and chop them.
Pour the water from the mushrooms into the pan, add another 2 liters, add the mushrooms, washed barley and cook.
After 30 minutes of cooking, add chopped onions and carrots, after another 5-7 minutes - potatoes. At the end of cooking, add melted cheese, bring to a boil and turn off. Let it sit for a while.
To quickly prepare a delicious soup for a family dinner, use our recipe and slow cooker.
Ingredients:
- Dried mushrooms - 25 g
- Potatoes - 3 pcs.
- Ribs - 350 g
- Carrots - 2 pcs.
- Thyme - sprig
- Onion - 1 piece
- Barley - 150 g
- Garlic - 1 tooth
- Seasonings
- Water - 2 l
Preparation:
Soak cereals and mushrooms for 3 hours.
Using the frying mode, first lightly fry the ribs and remove them. Next, fry the onion, add garlic to it and only then grated carrots. Cook until half done.
Add spices and cook on soup mode for 1 hour 20 minutes.
You can feed a large family nourishingly and inexpensively by preparing mushroom soup with chicken gizzards. Cheap and cheerful.
Ingredients:
- Dried mushrooms - 75 g
- Chicken gizzards - 300 g
- Potatoes - 3 pcs.
- Barley - 100 g
- Carrots - 1 pc.
- Water - 1.5-2 l
- Onion - 1 piece
- Seasonings
Preparation:
Let the pre-soaked mushrooms cook together with the gizzards and pearl barley for an hour.
Chop the vegetables and add them one by one after an hour to the soup.
Cook until vegetables and pearl barley are ready. It will be tastier if you let the soup sit.
The aroma of wild mushrooms will transport everyone gathered at the table to a distant autumn forest. Make mushroom soup and turn a simple dinner into a fabulous trip.
Ingredients:
- Dried mushrooms - 50 g
- Carrots - 1 pc.
- Pearl barley - 1 cup
- Potatoes - 300 g
- Tomato paste - 3 tbsp. l
- Onion - 1 piece
- Seasonings
- Water - 2 l
Preparation:
We rinse the pearl barley, fill it with water, bring to a boil and drain the first water.
Pour water into the pan, wait until it boils and add pearl barley. Cook for 30 minutes.
Chop the vegetables and add them one by one to the soup.
Grind the mushrooms in a blender (not soaked) and add to the soup. Cook for 15 minutes.
Then, add spices, tomato paste and turn off after 5 minutes.
A very tasty and original soup recipe. The products are the simplest, but the taste and aroma will not leave anyone indifferent. The soup is perfect for a holiday table. Prepared in a cauldron or in a frying pan.
Ingredients:
- Dried mushrooms - 100 g
- Barley - 100 g
- Chicken soup set - 0.5 kg
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Onion - 1 piece
- Butter - 50 g
- Seasonings
- Water - 1.5-2 l
Preparation:
We prepare a cool broth from the chicken soup set.
Soak and chop the mushrooms.
Boil the pearl barley in advance.
Heat butter in a cauldron and fry mushrooms until half cooked.
Pour the finished broth into a cauldron with mushrooms.
Cut the vegetables into cubes and send them to cook in a cauldron along with the pearl barley.
The soup will be ready when the potatoes are cooked.
If you soak pearl barley overnight, place it in a cool place. Night is too long for this cereal. In a warm place, without changing the water, it quickly turns sour.
How is mushroom soup prepared in sunny Italy? A simple and easy Italian recipe will fill a family dinner with warmth and romance.
Ingredients:
- Dried mushrooms - 25 g
- Frozen mushrooms - 300 g
- Barley - 100 g
- Parmesan - 50 g
- Potatoes - 300 g
- Carrots - 200 g
- Volume. paste - 30 g
- Sunflower oil - 30 g
- Seasonings
- Water - 2 l
Preparation:
Fill the frozen and dry mushrooms with water, bring to a boil, turn off and let them sit for half an hour.
Pour the water from the mushrooms into a saucepan, add spices, chopped mushrooms and pearl barley. Let's cook.
Simmer the carrots together with onions and tomato paste until tender.
Cut the potatoes as desired and add them to the broth. In 5 min. Before cooking, add frying. Before serving, sprinkle the soup with grated Parmesan cheese.
Vitamin and nutritious soup with a minimum amount of calories. For a slim figure and a healthy body.
Ingredients:
- Dried mushrooms - 30 g
- Barley - 80 g
- Chicken fillet - 200 g
- Bell pepper - 1 piece
- Carrots - 1 pc.
- Onion - 1 piece
- Greens - 100 g
- Yogurt - 50 g
- Water - 2 l
Preparation:
Soak the mushrooms and pearl barley in advance.
Add clean water to the mushroom water up to 2x. l., add chopped mushrooms, cereals, chopped onions and carrots and cook for 40 minutes.
Finely chop the chicken fillet and add to the soup.
Add bell pepper and herbs 5 minutes before. until the soup is ready.
When serving, add a spoonful of yogurt.
The rich taste and forest aroma of the soup will delight the whole family. This soup can also be served on a holiday table.
Ingredients:
- Dried mushrooms - 20 g
- Fresh mushrooms - 350 g
- Meat on the bone - 500 g
- Carrots - 3 pcs.
- Canned tomatoes - 125 g
- Onion - 1 piece
- Garlic - 3 teeth.
- Barley - 100 g
- Water - 2-3 l
Preparation:
Soak the mushrooms and pearl barley for half an hour in advance.
Let the meat cook for 40 minutes, do not forget to remove the foam.
Chop fresh mushrooms. Fry in hot oil until the juice evaporates.
We cut vegetables randomly. Squeeze the garlic through a press.
We chop soft mushrooms and fry them with fresh ones.
Fry the onions, carrots and garlic and cook until tender.
Chop the finished meat, strain the broth and return to the stove.
Add pearl barley, tomatoes, meat, frying to the pan and cook until the cereal is cooked.
If you did not have time to remove the foam, add a glass of water to the broth. The foam will begin to rise again.
Don’t like very thin soups and are already tired of the main courses? Prepare our thick and nutritious soup. Delicious and very filling.
Ingredients:
- Dry mushrooms - 40 g
- Meat - 400 g
- Barley - 250 g
- Carrots - 1 pc.
- Onion - 1 piece
- Tomato paste - 40 g
- Sunflower oil - 30 g
- Water - 1.5 l
Preparation:
Soak mushrooms and cereals in advance.
Let the meat boil; when it boils, collect the foam and immediately add the barley to cook.
Squeeze the mushrooms and cut into slices. Carrots - in rings.
When the meat is half cooked, add carrots and mushrooms.
Fry chopped onion in vegetable oil until caramel-colored and add tomato paste, cook for a couple more minutes.
The soup has already become thick and rich, it’s just a matter of time. Add the roast, cook for another 5 minutes. and turn it off.
The aroma of mushroom soup spreading throughout the house brings back the most pleasant childhood memories. Beloved grandmother in a small village house near the forest.
Ingredients:
- Dried mushrooms - 25 g
- Champignons - 500 g
- Barley - 250 g
- Onion - 800 g
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Nutmeg - 0.5 tsp
- Chili pepper - 0.2 tsp
- Water - 2 l
Preparation:
Soak the mushrooms in advance, preferably overnight.
Barley too, at least 5 hours in advance.
Let's start with the cereal. Let it boil separately for 45 minutes.
Cut the potatoes into cubes and boil in a separate pan; excess starch will spoil the flavor of the mushrooms.
Peel and chop the onion. Fry the onion in a thick-bottomed saucepan.
Roughly chop the carrots and add them to the onion.
We clean and cut the champignons and fry them.
Then wash, chop and place the mushrooms in the pan.
Add spices, pour water and cook.
When the mushrooms are ready, add pearl barley and potatoes to the soup and cook for a couple more minutes.
The well-known and beloved rassolnik soup turns out even tastier if you cook it with dried mushrooms.
Ingredients:
- Dried mushrooms - 50 g
- Barley - 200 g
- Potatoes - 500 g
- Carrots - 1 pc.
- Tomato - 1 piece
- Pickled cucumbers - 300 g
- Onion - 1 piece
- Water - 2-2.5 l
Preparation:
Let the pre-soaked mushrooms cook with pearl barley for an hour.
Chop onions, potatoes, carrots and tomatoes as you like.
When the pearl barley is almost ready, add onions, carrots, potatoes and tomatoes alternately every 5 minutes.
Slice the cucumber and add it at the very end. Cook for another 5-7 minutes.
Scottish mushroom soup
At first glance, the soup is the same in preparation as ours, but minor differences completely change the taste.
Mushroom soup is always a tasty and aromatic dish. But if you cook soup from dried mushrooms with barley, it will turn out not only tasty, but also healthy. The recipe for mushroom soup has many variations, which allows everyone to choose what they like.
Soup recipe with dried mushrooms and barley
Ingredients
- Dried mushrooms – 100 gr.
- Potatoes – 250 gr.
- Onion – 50 gr.
- Carrots – 150 gr.
- Pearl barley – 150 gr.
- Salt – 10 gr.
- Parsley – 25 gr.
- Pepper (ground black) – 5 gr.
Preparation
- Place dried mushrooms in water or milk for several hours.
- Drain the liquid from the mushrooms (when they have increased in volume and become softer).
- Wash the mushrooms and place in salted water. Place on medium heat.
- Rinse the cereal in running water. Add to the pan with mushrooms.
- Peel the onion and cut into small pieces.
- Peel the carrots and chop them. To do this, use a coarse grater.
- Peel the potatoes. Chop finely.
- Add a little vegetable oil to the frying pan and fry the onions and carrots for 7 minutes.
- Add chopped potatoes, fried carrots and onions to the pan when the cereal is almost ready.
- Wash parsley (or any other greens) and chop finely.
- When the potatoes are ready, add salt, parsley, pepper.
Ingredients
- Chicken meat – 450 gr.
- Onion – 150 gr.
- Pearl barley – 125 gr.
- Dried mushrooms – 150 gr.
- Vegetable oil – 15 gr.
- Potatoes – 350 gr.
- Carrots – 150 gr.
- Butter – 25 gr.
- Salt – 10 gr.
- Bay leaf – 2 gr.
- Pepper – 5 gr.
Preparation
- Rinse the cereal in running water and place in a colander.
- Boil water in a small saucepan and place a colander with pearl barley over the water. Steam the cereal over medium heat for half an hour.
- Rinse the chicken meat and place in a saucepan with salted water (one and a half liters). Cook for 30 minutes.
- Remove the meat from the pan. Strain the broth.
- Rinse dried mushrooms with water. Place in boiling water (1 cup). Leave for no more than 15 minutes. Drain the water into a small bowl and strain.
- Cut the mushrooms into strips.
- Mix the meat and mushroom broths in one pan and put on fire.
- Add pearl barley to the boiling broth and cook for no more than half an hour.
- Peel the onions and carrots. Cut the onion into small cubes, chop the carrots using a coarse grater.
- Peel the potatoes. Cut into small pieces.
- Melt butter in a frying pan and mix with vegetable oil. Fry onions and carrots in a mixture of oils for 5 minutes. Add mushrooms and fry the same amount. Fry over medium heat.
- Add chopped vegetables to the soup: potatoes, onions and carrots. Add mushrooms. Cook until the potatoes are ready (but no more than half an hour).
- Grind the boiled meat into small pieces. If using meat with bones, remove the bones.
- Place the meat in the soup and boil it for a few minutes.
- At the end of cooking, the soup should sit for half an hour.
- When serving, add sour cream to the soup.
Ingredients
- Pearl barley – 75 gr.
- White dried mushroom – 75 gr.
- Water – 2.5 l.
- Vegetable oil – 15 gr.
- Carrots – 150 gr.
- Garlic – 15 gr.
- Potatoes – 350 gr.
- Onion – 150 gr.
- Tomato – 300 gr.
- Salt – 10 gr.
- Pepper mixture – 10 gr.
- Sour cream – 15 gr.
- Parsley – 20 gr.
Preparation
- Place the mushrooms in a small bowl. Fill with cold water. Leave for 1 hour.
- Place the swollen mushrooms in a saucepan, add water and cook over low heat for no more than half an hour.
- Rinse the pearl barley after leaving it in cold water overnight. Throw into the pan with the mushrooms.
- Peel the carrots and cut into cubes of any size. Add a small amount of oil to the pan and fry the carrots.
- Add peeled and chopped onion into small cubes to the pan with the carrots. Fry for 5 minutes (the onion should become soft). Throw into a saucepan with broth.
- Throw peeled and coarsely chopped potatoes into the broth.
- Wash the tomatoes (the recipe assumes using cherry tomatoes) and cut them in half.
- Chop the garlic using a garlic press or knife. Stir in chopped tomatoes and lightly fry. Throw into soup.
- Wash the parsley and chop finely. Throw into a pot of soup.
- Mix black and allspice in a mortar and grind them. Add the resulting mixture of peppers to the soup.
- Add salt. Cook until the cereals and vegetables are ready.
- After turning off the heat, the soup should sit for half an hour.
- When pouring the soup into bowls, add sour cream.
- When using any dried mushroom soup recipe, sauté the soaked mushrooms in a pan before adding to the soup. This will give the dish a richer mushroom taste and aroma.
When soaking dried mushrooms for soup, replace the water with milk. This will make the mushrooms more tasty and nutritious.
- Using a recipe for making soup with dried mushrooms, you can replace barley with buckwheat. The dish will be no less tasty and healthy.
- When preparing dried mushroom soup, it is better to use several varieties of wild mushrooms. This will make the soup as aromatic and very tasty as possible.
- It is advisable to prepare soup from dried mushrooms and pearl barley in winter and early spring, when there is a lack of vitamins in the human body. Mushrooms and cereals are nutritious enough to restore energy balance and the lack of microelements in the body. Eat these soups when you return home from the cold or before leaving the house.
- You can serve soup with mushrooms and barley with spicy garlic croutons, which go perfectly with the taste of the soup.
A recipe for dried mushroom and barley soup is a universal recipe that will help maintain your immunity level during the cold season. But in addition to its high usefulness, this dish is ready to surprise any gourmet. Using different types of dried forest mushrooms, you can get a wide range of flavors that can win the heart of everyone.
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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!
Since ancient times, the Russian people added pearl barley to first courses in order to make the food as nutritious and satisfying as possible. This helped me cope well with hunger and work productively throughout the day.
But nowadays, pearl barley has become less in demand, however, when properly prepared, it becomes a wonderful component for many dishes. And one of the most successful culinary combinations is its duet with dried mushrooms. They give the dish an incomparable forest aroma and subtle charm.
We have collected for you a number of recipes for soups with dried mushrooms and barley with photos and videos. Here are both classic and supplemented with other components.
Soup recipe with dried mushrooms and barley
This recipe is suitable for those who are not used to being in the kitchen for a long time or simply do not have the opportunity to do so.
Ingredients
Servings: – +
- dried mushrooms 100 g
- medium potatoes5 pieces.
- large onion1 PC.
- large carrots 1 PC.
- sunflower oil50 ml
- salt to taste
- bay leaf 2 pcs.
- allspice 3 peas
- water 2 l
- parsley/dill (greens)1 bunch
Per serving
Calories: 43 kcal
Proteins: 2.8 g
Fats: 0.6 g
Carbohydrates: 7.2 g
60 min. Video recipe Print
Place the dried mushrooms in the pan you are going to cook in, pour in 2000 ml of water and leave to soak in moisture for at least 180 minutes. Then strain the broth, wash and chop the mushrooms.
Pour the sorted cereal into a saucepan and place over medium heat. Cook with the lid closed for about 40 minutes.
At this time, peel and rinse the vegetables. Chop the potatoes coarsely, finely chop the onion and grate the carrots.
Heat the oil in a frying pan and add the onion. Allow the vegetable to become slightly translucent, and then add carrots and mushrooms. Fry for no longer than 10 minutes.
Transfer the fried mixture into a saucepan, add potatoes there and cook until the root vegetable is completely cooked. Don't forget to add salt and spices.
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Advice: To prepare soup, choose any edible mushrooms. It doesn't really matter. There can be both white and champignons. In any case, you will achieve the desired effect due to the fact that you use a dried product.
Recipe for soup with dried mushrooms and barley with meat
A more satisfying version of soup with meat, however, it is no longer suitable for fasting people or vegetarians. But others will rate it 5 plus.
Advice: To make soup, use absolutely any part of the chicken. This can be either dietary breast or more juicy red thigh meat. But in any case, remove all the skin from the bird and remove the bones and cartilage.
Cooking time: 1 hour 25 minutes
Number of servings: 12
Energy value
- calorie content – 97.5 kcal;
- proteins – 11.5 g;
- fats – 0.8 g;
- carbohydrates – 11.2 g.
Ingredients
- chicken – 500 g;
- dried mushrooms – 50 g;
- pearl barley – 70 g;
- carrots – 1 pc.;
- onion – 1 pc.;
- medium potatoes – 4 pcs.;
- water – 2 l;
- spices - to taste;
- salt - to taste.
Step-by-step preparation
- Pour a decent amount of boiling water over the mushrooms in a separate bowl and leave for the time that you, by the way, will need to prepare the remaining components.
- Immediately set the chicken to boil and soak the sorted pearl barley.
- When the main steps are completed, all that remains is to prepare the remaining components. Namely, peel and wash the vegetables in order to chop them later. There are no specific instructions on how you should cut the ingredients. All housewives prepare soups in their own way. However, we recommend chopping the potatoes into fairly large pieces, but cutting the onions and carrots as finely as possible.
- When the chicken is cooked so that the meat easily comes off the bone, remove it to a plate and shred it.
- Add the strained mushroom broth to the broth. On average, you should get about 2 liters of liquid. If there is not enough, add more from the kettle.
- Place pearl barley in the pan and cook for 20 minutes, then add the potatoes.
- At this time, sauté onions, carrots and finely chopped mushrooms in a frying pan with heated oil.
- When the contents of the pan are almost cooked, transfer the frying mixture to the dish. Add salt and leave on the stove until fully cooked.
- Pour in the green stuff and let it brew for a while, after covering the soup with a lid.
Advice: When cooking any meat broth-based soup that you prepare by boiling the meat yourself, be sure to strain the liquid. This will make the broth more transparent, and there will be no unpleasant-looking scraps of meat product in the soup.
Recipe for soup with dried mushrooms, barley and pickles
Megafantastic soup that has no equal! It combines everything: the tart smell of wild mushrooms, the aroma of smoked meat, and the subtle sour notes of pickled cucumber.
Cooking time: 1 hour 40 minutes
Number of servings: 15
Energy value
- calorie content – 228 kcal;
- proteins – 7 g;
- fats – 18.3 g;
- carbohydrates – 8.9 g.
Ingredients
- dried mushrooms – 50-100 g;
- potatoes – 300 g;
- smoked ribs – 600 g;
- pearl barley – 70 g;
- pickled cucumber – 2 pcs.;
- large carrots – 1 pc.;
- onion – 1 pc.;
- tomato paste – 3 tbsp;
- sunflower oil – 50 ml;
- water – 2500 ml;
- salt - to taste.
Step-by-step preparation
- Soak mushrooms and cereal in separate cups. Let them remain in this state for about 3 hours.
- At this time, boil the ribs until done. Separate the meat from the bone. Strain the broth. Place the meat immediately into the pan and add pearl barley. Cook for ½ hour.
- Peel the potatoes, cut them, add them to the pan. Do the same with mushrooms.
- After 15 minutes you can start frying. To do this, remove the skin from the carrots and remove the peel from the onion. Grind. Cucumbers also need to be chopped, but only into cubes. If you are using large greens, cut off the skin and remove the seeds.
- Heat oil in a frying pan, fry the onion and carrots first, then add the cucumber. Simmer for 5 minutes and add a few good spoons of tomato paste. Let it boil. Place the finished roast into a saucepan.
- Add salt to taste and cook until the potatoes begin to soften.
Advice: Don’t be lazy and find home-smoked ribs in the store. As a rule, they are distinguished by greater meatiness and a rich aroma of fire.
Making mushroom soup with barley and potatoes
Some soups involve the use of a single ingredient or are replaced, such as potatoes, with celery root. However, in most cases both products are used. And here it is important to observe all the nuances of preparation.
Firstly, the pearl barley must be sorted, washed and soaked.
And, secondly, the cereal is placed in the dish first. If you break this sequence, the potatoes will simply turn into mush or you will end up with hard, uncooked grains.
Cooking in a slow cooker
If your multicooker at home is already completely dusty, then it’s time to take it out and cook a delicious mushroom soup. The cooking chronology in this device remains standard, however, it significantly speeds up the process and prevents piles of dishes. Equipment from any company is suitable here: be it Redmond or Panasonic.
If cooking in a slow cooker, you must also soak the mushrooms in advance. And then you simply sauté the vegetables needed for frying in the “Frying” mode and put all the ingredients in the pan, filling them with water.
In conclusion, we would like to note that you should not neglect pearl barley, no matter how much you “fell in love” with it since kindergarten (namely, this is where the roots of this problem grow for many). Just supplement it with the “right” ingredients such as dried mushrooms and cook with pleasure! Enjoy your meal!
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If in the harsh winter you want to remember summer, the smells of the forest and your hikes in nature, cook dried mushroom soup with barley for lunch. Dried porcini mushrooms are ideal for preparing lunch. But if you have dried mushrooms of other types in stock, mushroom soup will also turn out great. Using pearl barley will make mushroom soup more satisfying and healthy.
- 2 liters of water
- 70 g pearl barley
- 6 potatoes
- 70 g dried mushrooms
- carrot
- 1 tbsp. spoon of vegetable oil
- salt, pepper, fresh herbs
- sour cream
Making dried mushroom soup with barley
Dry ingredients: barley and dried mushrooms will need to be soaked (separately) in cool water. Barley can be soaked in water overnight, mushrooms for at least an hour. 
Wash the soaked mushrooms to remove sand and debris, pour cold water into a saucepan, and bring the broth to a boil. Skim the foam from the broth and leave the mushrooms to simmer over low heat. 
Rinse the pearl barley thoroughly and place the cereal in a saucepan on the stove.
While the cereal and mushrooms are cooking, peel the onions, chop them and fry in a frying pan with vegetable oil until transparent.
Peel the carrots, wash them, cut them into cubes. When the onion becomes soft, add the carrots and sauté for a few minutes.
While the vegetables are fried, peel the potatoes, wash them, and cut them into large cubes. Place onions, carrots, potatoes, pepper, salt, and parsley in a saucepan with mushrooms and pearl barley.
Cook until potatoes and cereals are ready. When the potatoes and cereal are ready, let the mushroom soup made from dried mushrooms with barley brew for about an hour, then pour into plates. Serve the soup with fresh sour cream.
An equally tasty version of mushroom soup with buckwheat. See the recipe here.
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Mushroom soup with pearl barley made from dried mushrooms is an excellent first course for the whole family.
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.
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 - follow 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 glass;
- 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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Mushroom soup made from dried mushrooms with barley
Pearl barley – from 4 tbsp.
Potatoes – 2 pcs.
Small carrots – 1 pc.
Vegetable oil – 1-2 tbsp.
Cooking process
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.
www.iamcook.ru
Mushroom soup made from dried mushrooms with barley
Mushroom soup is always a tasty and aromatic dish. But if you cook soup from dried mushrooms with barley, it will turn out not only tasty, but also healthy. The recipe for mushroom soup has many variations, which allows everyone to choose what they like.
Soup recipe with dried mushrooms and barley
Ingredients
- Dried mushrooms – 100 gr.
- Potatoes – 250 gr.
- Onion – 50 gr.
- Carrots – 150 gr.
- Pearl barley – 150 gr.
- Salt – 10 gr.
- Parsley – 25 gr.
- Pepper (ground black) – 5 gr.
Preparation
- Place dried mushrooms in water or milk for several hours.
- Drain the liquid from the mushrooms (when they have increased in volume and become softer).
- Wash the mushrooms and place in salted water. Place on medium heat.
- Rinse the cereal in running water. Add to the pan with mushrooms.
- Peel the onion and cut into small pieces.
- Peel the carrots and chop them. To do this, use a coarse grater.
- Peel the potatoes. Chop finely.
- Add a little vegetable oil to the frying pan and fry the onions and carrots for 7 minutes.
- Add chopped potatoes, fried carrots and onions to the pan when the cereal is almost ready.
- Wash parsley (or any other greens) and chop finely.
- When the potatoes are ready, add salt, parsley, pepper.
Recipe for chicken soup with mushrooms and barley
Ingredients
- Chicken meat – 450 gr.
- Onion – 150 gr.
- Pearl barley – 125 gr.
- Dried mushrooms – 150 gr.
- Vegetable oil – 15 gr.
- Potatoes – 350 gr.
- Carrots – 150 gr.
- Butter – 25 gr.
- Salt – 10 gr.
- Bay leaf – 2 gr.
- Pepper – 5 gr.
Preparation
- Rinse the cereal in running water and place in a colander.
- Boil water in a small saucepan and place a colander with pearl barley over the water. Steam the cereal over medium heat for half an hour.
- Rinse the chicken meat and place in a saucepan with salted water (one and a half liters). Cook for 30 minutes.
- Remove the meat from the pan. Strain the broth.
- Rinse dried mushrooms with water. Place in boiling water (1 cup). Leave for no more than 15 minutes. Drain the water into a small bowl and strain.
- Cut the mushrooms into strips.
- Mix the meat and mushroom broths in one pan and put on fire.
- Add pearl barley to the boiling broth and cook for no more than half an hour.
- Peel the onions and carrots. Cut the onion into small cubes, chop the carrots using a coarse grater.
- Peel the potatoes. Cut into small pieces.
- Melt butter in a frying pan and mix with vegetable oil. Fry onions and carrots in a mixture of oils for 5 minutes. Add mushrooms and fry the same amount. Fry over medium heat.
- Add chopped vegetables to the soup: potatoes, onions and carrots. Add mushrooms. Cook until the potatoes are ready (but no more than half an hour).
- Grind the boiled meat into small pieces. If using meat with bones, remove the bones.
- Place the meat in the soup and boil it for a few minutes.
- At the end of cooking, the soup should sit for half an hour.
- When serving, add sour cream to the soup.
Recipe for soup with dried white mushrooms and barley
Ingredients
- Pearl barley – 75 gr.
- White dried mushroom – 75 gr.
- Water – 2.5 l.
- Vegetable oil – 15 gr.
- Carrots – 150 gr.
- Garlic – 15 gr.
- Potatoes – 350 gr.
- Onion – 150 gr.
- Tomato – 300 gr.
- Salt – 10 gr.
- Pepper mixture – 10 gr.
- Sour cream – 15 gr.
- Parsley – 20 gr.
Preparation
- Place the mushrooms in a small bowl. Fill with cold water. Leave for 1 hour.
- Place the swollen mushrooms in a saucepan, add water and cook over low heat for no more than half an hour.
- Rinse the pearl barley after leaving it in cold water overnight. Throw into the pan with the mushrooms.
- Peel the carrots and cut into cubes of any size. Add a small amount of oil to the pan and fry the carrots.
- Add peeled and chopped onion into small cubes to the pan with the carrots. Fry for 5 minutes (the onion should become soft). Throw into a saucepan with broth.
- Throw peeled and coarsely chopped potatoes into the broth.
- Wash the tomatoes (the recipe assumes using cherry tomatoes) and cut them in half.
- Chop the garlic using a garlic press or knife. Stir in chopped tomatoes and lightly fry. Throw into soup.
- Wash the parsley and chop finely. Throw into a pot of soup.
- Mix black and allspice in a mortar and grind them. Add the resulting mixture of peppers to the soup.
- Add salt. Cook until the cereals and vegetables are ready.
- After turning off the heat, the soup should sit for half an hour.
- When pouring the soup into bowls, add sour cream.
- When using any dried mushroom soup recipe, sauté the soaked mushrooms in a pan before adding to the soup. This will give the dish a richer mushroom taste and aroma.
When soaking dried mushrooms for soup, replace the water with milk. This will make the mushrooms more tasty and nutritious.
- Using a recipe for making soup with dried mushrooms, you can replace barley with buckwheat. The dish will be no less tasty and healthy.
- When preparing dried mushroom soup, it is better to use several varieties of wild mushrooms. This will make the soup as aromatic and very tasty as possible.
- It is advisable to prepare soup from dried mushrooms and pearl barley in winter and early spring, when there is a lack of vitamins in the human body. Mushrooms and cereals are nutritious enough to restore energy balance and the lack of microelements in the body. Eat these soups when you return home from the cold or before leaving the house.
- You can serve soup with mushrooms and barley with spicy garlic croutons, which go perfectly with the taste of the soup.
A recipe for dried mushroom and barley soup is a universal recipe that will help maintain your immunity level during the cold season. But in addition to its high usefulness, this dish is ready to surprise any gourmet. Using different types of dried forest mushrooms, you can get a wide range of flavors that can win the heart of everyone.
sup123.ru
Mushroom soup made from dried mushrooms with barley
To prepare mushroom soup from dried mushrooms with pearl barley, I used dried chopped porcini mushrooms, but honey mushrooms, chanterelles and other edible mushrooms you know are also great for this recipe. I invite you to come with me to the kitchen, where I will tell you in detail how to cook mushroom soup from dried mushrooms.
Ingredients:
- 3 l. water
- 50 g dried mushrooms
- 300 g potatoes
- 5 tbsp. pearl barley
- 1 onion
- 1 carrot
- vegetable oil for frying
How to cook mushroom soup from dried mushrooms with barley:
First of all, let's deal with dried mushrooms: mushrooms are not washed before drying, so fill the product with cold water, rinse well, and drain the dirty water. Next, fill the dried mushrooms with cold drinking water (about 1 liter of water) and leave for 2-3 hours. My mushrooms were infused for 2.5 hours.
After soaking, squeeze the mushrooms and cut into small pieces. Peel the potatoes and cut them into cubes. We do not throw away the water in which the mushrooms were soaked; we will use it to prepare the soup.
Measure out the required amount of pearl barley. If there are visible contaminants in the pearl barley, it is advisable to rinse the barley in cold water.
Well, now let’s move on directly to the stage of how to cook barley soup. Measure out 2 liters of water, pour into a saucepan, and bring to a boil. Pour potatoes, mushrooms and pearl barley into boiling water. We also add the water in which the mushrooms were soaked.
Do you know how long it takes to cook pearl barley in soup? My answer is that pearl barley cooks in soup for 30-40 minutes. There is no need to be afraid that the pearl barley will become soft or overcooked. Barley is not pasta and a few extra minutes won’t make a difference. But if you don’t finish cooking the pearl barley in the soup, the cereal will be rubbery and a little hard.
Bring our mushroom soup made from dried mushrooms with barley to a boil, reduce the heat and continue to simmer for 30 minutes.
In the meantime, prepare the frying: grate the carrots on a coarse grater, cut the onion into small cubes. First fry the onion in vegetable oil until golden brown, then add the grated carrots.
After 30 minutes, add the roast to the soup, mix with salt and pepper and cook for another 10 minutes. During this time, the potatoes, mushrooms and barley in the soup will be completely cooked, and the mushroom soup made from dried mushrooms with barley will be completely ready.
Pour the finished soup into a plate, sprinkle with fresh herbs, and serve. I wish you bon appetit!
That's all, friends, now you know how to cook mushroom soup from dried mushrooms so that it turns out tasty, rich and healthy. By the way, this recipe for mushroom soup with barley is also suitable for a slow cooker. I look forward to your comments on the recipe.
