Home Mushroom soups
Mushroom soup with barley is considered a classic of Russian cuisine. The set of products for it 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 housewives have come up with many variations on the theme of the familiar soup. Professionals have also performed well in creating new culinary masterpieces based on pearl barley, which has been undeservedly relegated to secondary roles. We suggest trying some of them to discover a new taste of a familiar dish.
How to cook mushroom soup with barley - 16 varieties
- Mushroom soup with barley – Classic
- Mushroom soup with barley and sauerkraut
- Mushroom soup with parmesan and barley
- Vegetarian pickle
- Beef soup with mushrooms and barley
- Sour cabbage soup with pearl barley and mushrooms
- Solyanka with barley, mushrooms and fried salmon
- Forest mushroom soup with barley
- Duck soup with mushrooms and pearl barley
- Mushroom soup with barley and melted cheese
- Mushroom soup with barley and chicken
- Mushroom soup with barley and tomato
- Country yushka with mushrooms, pumpkin and pearl barley
- Rassolnik with salted mushrooms and pearl barley
- Mushroom soup with chanterelles and pearl barley
- Mushroom soup with barley and pancetta
Video recipes: how to cook soup with barley and mushrooms
Mushroom soup with barley will be an excellent solution for any lunch, because you can prepare it from available products. A raw mushroom, for example, butterfly or honey fungus, will add a wonderful forest aroma to the dish, and large champignons or oyster mushrooms will add volume (they need to be chopped in advance). Additional ingredients will help make your meal special every time.
Chef's recipe
Scottish porcini mushroom soup
Delicious Italian recipe with the addition of Parmesan
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Mushroom soup with barley – Classic
Our grandmothers used to make this kind of soup. Mushrooms from the forest, potatoes, carrots, onions from the garden and a handful of pearl barley - these are all the ingredients for success.
Ingredients:
- potatoes-2-3 tubers
- pearl barley - 100-150 gr.
- fresh wild mushrooms – 200 gr
- carrots - 1 pc.
- onion - 1 pc.
- salt, black pepper, a couple of bay leaves
- olive oil
- sour cream for serving
Preparation:
Pour three liters of water into the pan, heat it and add the prepared mushrooms. While they are cooking, let's fry carrots and onions.
We take the mushrooms out of the broth, cut them into slices and return them to the pan along with the fried potatoes and pearl barley. Cook for 10-15 minutes.
Then add a couple of bay leaves, salt and spices to taste. Cook until the 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 instant barley. Regular pearl barley should be boiled separately for 20-30 minutes before adding it to the soup.
How to cook delicious mushroom soup with barley
You can make soup from any mushrooms. Forest porcini mushrooms, honey mushrooms, boletus mushrooms and other gifts of quiet hunting are unusually fragrant. In the absence of suitable supplies, cook from champignons or oyster mushrooms.
- For cooking, you can use fresh, frozen or dried mushrooms. The technology is a little different, but the result is always the same. The dish turns out nourishing and tasty.
- Mushrooms are a universal product; their special taste and aroma can replace meat. Therefore, do not rush to put meat products in the soup; the dish will be satisfying even without them.
- The only exception is oyster mushrooms and champignons; broth cooked with these mushrooms will not give the desired aroma. These are the ones that should be used for soups with meat, chicken or beef. Or add a mushroom-flavored bouillon cube when cooking.
- Be sure to soak pearl barley for 3-4 hours in cold water. Take care of this in advance. Or cook ahead of time to use ready-made ones.
- Place the cereal exactly in the amount specified in the recipe, since even after turning off the stove it continues to boil. If you take more pearl barley, you will get porridge instead of soup.
Mushroom soup with barley and sauerkraut
Sauerkraut and tomato juice will 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
- greenery
Preparation:
Cut the meat or mushrooms and fry in oil. Bring water to a boil in a saucepan and add meat or mushrooms.
Lightly fry the sauerkraut and transfer it to the pan.
We make a fry from onions and carrots, to which we add tomato paste or juice. Place them together with the chopped potatoes into a saucepan. Throw in bay leaf, salt, sugar, pepper to taste and cook for another 20 minutes over low heat. Then add pre-boiled pearl barley.
5 minutes before the soup is ready, add finely chopped herbs, chopped garlic and, if desired, a small piece of smoked brisket for flavor. Serve with sour cream.
Lenten soup with barley and mushrooms
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 pearl barley and rinse 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.
Mushroom soup with parmesan and barley
Italians love this soup. Parmesan, garlic and cloves make it spicy.
Ingredients:
- porcini 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
- pearl barley - 60 gr.
- parmesan cheese - to taste (grated)
- cloves - 2 pcs.
- dill or parsley - to taste
- black pepper - to taste
- salt - to taste
- olive oil - 2 tablespoons
Preparation:
Dried 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 steep for 30 minutes. Remove with a slotted spoon. Add 1-2 cloves, sea salt (to taste), dill or parsley and black pepper, chopped mushrooms to the broth and add water - up to 2 liters. Cook for about 40 minutes.
Fry grated carrots in olive oil. Salt. Add a couple of ladles of broth and simmer until done. If desired, add garlic (preferably dry) and cloves.
When the broth is cooked, add pearl barley. After 5 minutes - potatoes. A couple of minutes before it’s ready, add seasoning. And as soon as the potatoes are ready, remove from the heat and let sit for at least 20 minutes.
Serve the soup with Parmesan and black pepper.
Vegetarian pickle
Not everyone knows that real pickle is prepared with pearl barley. Pickle soup with mushrooms is perfect during Lent.
Ingredients:
- pearl barley - ¾ tbsp.
- fresh champignons - 400 gr.
- carrots - 1 pc.
- onion - 1 pc.
- potatoes - 3 pcs.
- pickled cucumbers - 1 pc.
- tomato paste - 2-3 tbsp.
- vegetable oil - 2-3 tbsp. l.
Preparation:
Boil pearl barley. Place the chopped champignons in the pan and simmer them without adding oil. After the moisture has evaporated a little from the mushrooms, add carrots, onions, and tomato paste.
Add potatoes to the barley, after 10 minutes - sautéed vegetables with mushrooms, then chopped pickled cucumber, salt and spices.
Beef soup with mushrooms and barley
Mushroom soup with rich beef broth is a good solution for the 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.
- beef broth cubes 3 pcs.
- pearl barley - ¼ tbsp.
- sour cream - ¼ cup
Preparation:
Fry the beef cubes until the juices turn 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, barley to the pan and cook until the cereal is ready. Remove from heat and stir sour cream into the soup.
Cream soup with barley and mushrooms
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 pearl barley is boiled until almost done, and potatoes, mushrooms, cheese and sauteed vegetables are added to it. The soup is salted, pepper is added, the dish is cooked until tender, then ground in a blender.
Sour cabbage soup with pearl barley and mushrooms
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.
Preparation:
Pour boiling water over the pearl barley and mushrooms separately, cover with a lid and leave for a couple of hours.
Heat the oil in a soup pot, add the cabbage, stir, 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 pearl barley in oil. When the contents of the frying pan are browned, add them to the pan with cabbage and mushrooms. Add water to the desired consistency. Cook until the pearl barley and cabbage are ready.
It’s good to add grated parsnips to the mushroom soup along with carrots.
How to cook soup with barley and mushrooms - 15 varieties
- Lenten soup with barley and mushrooms
- Barley soup with beans and mushrooms
- Pearl barley soup in a slow cooker
- Simple pearl barley soup in a slow cooker
- Barley soup in a pot
- Pearl barley soup with mushrooms and meatballs
- Chowder with mushrooms and barley
- French pearl soup
- Cream soup with barley and mushrooms
- Pearl-mushroom soup with duck
- Meat pearl barley soup
- Swabian soup
- Cold pearl barley soup with kefir and mushrooms
- Scottish pearl soup
- Pearl barley soup with beets
Solyanka with barley, mushrooms and fried salmon
A unique recipe for solyanka. It combines the usual ingredients for this dish - olives, onions, tomato paste... But instead of meat products, fish is used. Barley will make the dish thick and rich, and fried salmon will be delicious.
Ingredients:
- pearl barley - 100 ml
- sea white fish – 1 kg
- onions - 2 pcs.
- carrots - 1 pc.
- bell 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
Preparation:
From white fish we cook broth with the addition of bay leaves and a few black peppercorns. Then we filter and, together with the fish and pre-boiled pearl barley, put it back on the fire.
We clean the onions, carrots, bell peppers and mushrooms, wash them, cut them into strips and add them to the soup. Tomatoes, pickles and tomato paste also go there. We also add olives and black olives along with the liquid and finely shredded cabbage to the hodgepodge.
While the soup is cooking, fry the salmon fillet until golden brown and cut into slices.
Serve the fish solyanka hot with a slice of fried salmon, garnished with herbs.
Forest mushroom soup with barley
The most delicious soup is made from wild mushrooms. It is important that the juice released from the mushrooms evaporate so that the taste and aroma become more intense.
Ingredients:
- mushrooms (any kind possible) - 300 gr.
- potatoes - 5 pcs.
- onion - half a medium onion
- carrots - 1 pc.
- pre-boiled pearl barley - 250 gr.
- salt, dill
- vegetable oil - 2-3 tablespoons..
Preparation:
Place a pan of water on the fire. We also send the peeled potatoes there. Add pearl barley and salt to boiling water.
Fry the mushrooms in a dry frying pan until the juice evaporates. Add 2 tablespoons of vegetable oil, onion, carrots.
When the potatoes are ready, add the mushrooms fried with carrots and onions. Boil for 5 minutes, add dill at the end.
Frozen mushroom soup with barley
There are very few people who are not driven crazy by the fragrant aroma of wild mushrooms! “Silent hunting” is the favorite pastime of many city dwellers and the vast majority of villagers. Fresh forest mushrooms are dried, salted and pickled. Technologies of the 20th century added to these ancient methods of storage one more, perhaps the most common one today - freezing!
After all, what a pleasure it is to get a bag of peeled, pre-boiled mushrooms in winter and fry them with potatoes... or prepare a thick, aromatic soup that will appeal to both big and small (although it is extremely undesirable to give any mushrooms to children under 3 years old, after all, this is quite difficult for digestion, and also a very allergenic product). But what about those who did not bother with a strategic supply of frozen boletus and boletus in the summer?
Fortunately, in almost every store the shelves are full of bright bags of frozen mushrooms, there are also cultivated inexpensive honey mushrooms, and there are also royal porcini mushrooms. In any case, no matter what mushrooms you choose, before cooking they must be completely defrosted and rinsed very thoroughly with cold water, since bags of wild mushrooms often contain spruce needles and withered leaves.
I prefer to buy mushroom mixtures: they contain noble mushrooms, which provide taste and aroma, as well as simpler mushrooms for volume, which greatly reduces the cost of the entire purchase. My recipe today is very simple and unpretentious, but the soup turns out thick, rich and tasty.
Total cooking time – 0 hours 40 minutes Active cooking time – 0 hours 10 minutes Cost – average cost Calories per 100 g – 34 kcal Number of servings – 4 servings
Duck soup with mushrooms and pearl barley
Mushrooms and pearl barley go well with any meat. But duck has a special taste that will make the soup unforgettable.
Ingredients:
- duck - 1 pc.
- pearl 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.
Preparation:
Cut the duck into 6-8 pieces, put it in a saucepan, cover with cold water, add chopped parsley and celery roots, dried mushrooms, allspice, bay leaf and washed pearl barley. Bring to a boil, skim off the foam with a slotted spoon, then reduce the heat under the pan and simmer, covered, until tender.
Pour sour cream into the finished soup and bring to a boil again. If desired, season the soup with lemon juice.
If you pour boiled water over prepared vegetables, they will retain more vitamins.
Chowder with mushrooms and barley
A very satisfying dish will especially help those who fast or do not eat meat at all. This hearty soup is perfect for the fall and winter.
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.
Mushroom soup with barley and melted cheese
With processed cheese, the usual soup will take on a creamy hue.
Ingredients:
- fresh champignons - 300 gr.
- onions - 2 pcs.
- carrots - 1 pc.
- potatoes - two tubers
- pearl barley - 2 tbsp. l.
- processed cheese - 100 gr
- salt, ground pepper, dill, vegetable oil
Preparation:
Chop the onion and simmer in vegetable oil until soft. Add carrots grated on a coarse grater.
Wash the champignons, remove any damage, cut them into slices and add them to the pan along with the pre-boiled pearl barley.
Cut the processed cheese into small cubes, pour boiling water over it and mash with a fork. Pour into the pan and cook for another 5 minutes.
Remove from heat. Add salt, dill and pepper.
Recipe for soup with champignons, barley and melted cheese
A hearty, tasty soup with a claim to originality.
We take:
- Broth (beef, chicken) – 2 liters.
- Processed cheese – 2 pcs.
- Fresh mushrooms – 400 gr.
- Pearl barley – ½ cup.
- Potatoes – 3 pcs.
- Onion.
- Seasonings, herbs, oil.
How to cook:
- The day before, fill the cereal with water and leave until it swells for 3-5 hours. Then cook it until fully cooked.
- Pour the prepared broth over the cereal. Let it cook.
- Cut the mushrooms into slices and fry in oil until lightly browned. Add diced onion. Fry together for a few minutes.
- Cut the peeled potato tubers into strips and cook. When the potatoes are almost ready, transfer the frying.
- Finely grate the cheeses (to make the cheeses easier to grate, freeze them). Transfer to soup.
- Add chopped herbs and seasonings. Let it boil strongly, cook for a couple of minutes. turn off the burner and let the dish sit for 10 minutes.
Mushroom soup with barley and chicken
The recipe for this wonderful soup is from an old magazine. The chicken and mushroom broth is delicious.
Ingredients:
- chicken - 500 gr.
- pearl barley - 1/2 cup
- dried mushrooms - 50 gr.
- potatoes - 2 tubers
- carrots - 1 pc.
- onion - 1 pc.
- vegetable oil and butter for frying
- salt, pepper mixture, bay leaf
Preparation:
Warm up 1.5 liters. water, salt, pepper and add bay leaf. Place the chicken in the water. Cook for 30 minutes.
Pour 300-400 ml of mushrooms. hot water and leave for 15 minutes. Then cut into small strips. Remove the chicken from the broth. Mix the mushroom infusion and chicken broth and, adding barley, cook for 20 minutes. Add potatoes.
Fry the onions and carrots in a mixture of oils for 3-4 minutes, add the mushrooms and fry everything together for another 5 minutes.
Cut the chicken into cubes and add to the soup along with fried mushrooms, onions and carrots. Varrhythm for another 5 minutes.
Mushroom soup with barley and tomato
A special feature of this recipe is its bright tomato flavor, which will make the soup spicy.
Ingredients:
- dried mushrooms - 50 gr
- pearl barley - 1 tbsp.
- potatoes - 300 gr.
- carrots - 1 pc.
- tomato paste - 3 tbsp. l.
- salt and ground pepper
Preparation:
We wash the pearl barley in cold water, then add hot water, bring to a boil and drain the water.
Pour 2 liters of water into the pan. When the water boils, add the pearl barley and cook for 30 minutes. Then add chopped potatoes and carrots, grated on a coarse grater.
Pound dried mushrooms in a mortar or grind in a blender and add to the soup. After 15 minutes, add salt, ground pepper and tomato paste.
In 10 minutes the soup is ready!
How to cook “Mushroom soup with barley”
Wash the pearl barley and soak it in hot water for an hour.
Then drain the water from the pearl barley, rinse the cereal and put it in a saucepan. Pour in about 1 liter of water and cook until almost done, about 40 minutes.
Let's clean the vegetables we need.
Cut the potatoes into medium cubes.
And put it in a pan with almost finished cereal. Let's add water.
Cut the onion into cubes.
Grate the carrots on a coarse grater.
And let it fry in vegetable oil for 10 minutes.
You can use any mushrooms for the soup; I used champignons. Wash and cut the mushrooms into cubes.
And add it to the frying pan with the onions and carrots. Fry for 10 minutes.
Then we place the contents of the frying pan into a saucepan with potatoes and pearl barley. Add salt and ground pepper. Adjust the thickness of the soup to your taste, add water if necessary.
Let it simmer for 5 minutes and add the herbs.
The soup is ready!
Country yushka with mushrooms, pumpkin and pearl barley
The pumpkin will add a little sweetness to the soup. Do not forget that pumpkin retains its beneficial properties even after heat treatment.
Ingredients:
- porcini 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
Preparation:
Let the pearl barley cook. Heat the oil in a large thick-walled pan and fry the finely chopped onion 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 hot vegetable broth, add boiled pearl barley (after draining the water), thyme with bay leaf, salt and pepper and cook for about 15-20 minutes. Remove the thyme sprig and bay leaf and let the soup brew.
Serve with chopped parsley and chopped garlic.
Rassolnik with salted mushrooms and pearl barley
A special feature of 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
Preparation:
Cut potatoes, pickles and mushrooms into cubes, carrots into thin strips. Onion - small cubes. Place the swollen pearl barley in a saucepan, add vegetable broth and cook until soft.
Add potatoes to the pan. After 10 minutes - salted mushrooms and bay leaf.
While the soup is cooking, sauté the onion in vegetable oil. Add carrots, pickles to it and simmer for 3-5 minutes. Place the fried vegetables in a saucepan with soup, pour in the cucumber pickle. Let it simmer for 2-3 minutes and turn it off. Let's brew.
Ingredients
To prepare mushroom soup from champignons with barley, you need to take the following ingredients:
- water - 2 l;
- meat for broth (preferably chicken or turkey, since poultry goes better with mushrooms than pork, lamb or beef) - 300 g;
- potatoes (if the soup is prepared on a diet or by a person who prefers proper nutrition, then the vegetable can be omitted, because starch helps slow down metabolism) - 3 pcs.;
- bell pepper - 1 pc.;
- carrots - 1 pc.;
- onion - 2 pcs.;
- champignon mushrooms - 400 g;
- pearl barley - 120 g.
Salt, pepper, herbs, bay leaf are added as desired and to taste.
Before serving, you need to let the dish sit for a while.
Mushroom soup with chanterelles and pearl barley
In the summer, you can often find chanterelles, beloved by many, in markets. The recipe for mushroom soup with barley and chanterelles is just for this case.
Ingredients:
- pearl barley - ¼ tbsp.
- water - 8 tbsp.
- potatoes - 2-3 tubers
- bacon - 4 slices
- onion - 1 pc.
- mushrooms - 220 gr.
- salt, pepper, dill, parsley - to taste
Preparation:
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 spoon of rendered bacon fat. Add onion, salt and pepper.
When the potatoes are ready, add the fried mushrooms and season with salt and pepper to taste.
When serving, add fried bacon, dill, parsley and dill to each plate.
Mushroom soup made from frozen mushrooms with barley
Mushroom soup made from frozen mushrooms with barley is easy to prepare, but requires quite a lot of time to prepare. However, only pearl barley is “to blame” for this. So if it is cooked in advance - for example, when preparing it as a side dish for some dish, you end up with “excess” - then everything will work out much faster.
- Recipe author: K. Kryn
- After cooking you will receive 4 servings
- Cooking time (excluding soaking pearl barley): 2-2.5 hours
