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 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.
Another version of a delicious lean soup, with beans and peas. The dish turns out to be very satisfying.
Ingredients:
- Small beans - 3 tablespoons
- Yellow peas - 2 spoons
- Green peas - 2 spoons
- Pearl 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 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.
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 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.
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.
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 still make it 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!
Pearl barley is one of those healthy cereals that cleanse the body of toxins and prevent diseases of the gastrointestinal tract. It contains fiber, provitamin A and silicic acid, improves immunity, strengthens the cardiovascular system. There is also no need to talk much about the benefits of mushrooms - everyone knows how much protein and vitamins they need for humans. That is why frozen mushroom soup with barley, the recipe for which we offer, is an amazing combination of not only tasty, but also healthy products.
You can freeze any mushrooms - champignons, oyster mushrooms, wild mushrooms, boletus mushrooms, honey mushrooms, boletus mushrooms and others. And even in winter you can prepare soup from them, which is in no way inferior to that cooked from fresh ones. For greater satiety and meaty flavor, chicken broth is also used.
Advice: Before cooking, barley should be left in cold water for 30 minutes, then pour boiling water for another 1 hour. Thanks to this, the cereal will be cleaned and steamed.
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
Calorie content per 100 g - 34 kcal
Number of servings – 4 servings
Frozen mushroom soup recipe
Ingredients:
Mushrooms - 400 g frozen assorted
Pearl barley - 0.5 tbsp. (200 ml)
Carrots - 1 pc.
Onions - 1 pc.
Thyme - 0.5 tsp.
Salt - to taste
Black pepper - to taste
Water - 4 tbsp. (200 ml) or broth
Olive oil - to taste for sautéing vegetables
Greens - to taste for serving
Sour cream - to taste for serving
Preparation:
Place the pearl barley in a sieve and rinse with cold water until the water becomes completely clear.
Place the defrosted mushrooms in a colander and rinse with special care.
Mushroom soup with barley
The tradition of serving first courses has long been rooted in our usual cuisine, and many housewives consider lunch without soup incomplete. An excellent solution to diversify your diet can be mushroom soup, to which you add noodles, rice or pearl barley. The latter has many useful properties.
Features of cooking
There is no need to cook meat broth, as it can overwhelm the taste of the dish. It is best to choose dry boletus or aspen mushrooms (they are sold on the market all year round) and soak them in advance. They soak for 4-6 hours and then cook like regular broth. Then the soup will be more flavorful. If you can’t find dried ones, you can take fresh white or boletus mushrooms.
It is not recommended to cook broth with champignons or oyster mushrooms, since there will be practically no aroma left. If you have no other options, add at least a mushroom or vegetable flavored stock cube (if you don't mind spice). Pearl barley also needs to be filled with water for 3-4 hours in advance, so it’s better to start cooking at least half a day before the expected lunch. You can cook it in advance, since you will have to fry it with onions later.
How to cook mushroom soup with barley - recipes with photos
If you want to make a rich dish, it is better to use several varieties of mushrooms. Dried ones are suitable for broth, noble white, boletus or aspen mushrooms are useful for giving the soup a real taste and aroma, and inexpensive, available champignons or oyster mushrooms will add volume. You can also put rare ones, for example, Chinese wood or shiitake, nigella, pigwort. In addition, you will need vegetables: onions, carrots, potatoes.
Mushroom soup made from dried mushrooms with barley
This recipe is the simplest solution that requires minimal cost. You will need:
- dry mushrooms – 2-3 handfuls;
- carrot;
- bulb;
- potatoes – 2 pcs.;
- vegetable oil – 3 tablespoons;
- pearl barley – 1 cup.
Mushrooms and barley need to be soaked 4-5 hours in advance. Then start preparing the dish. Do this:
- Boil the cereal.
- Place the mushroom broth on the fire, after cutting the dried mushrooms into small pieces.
- Peel the potatoes and cut into cubes. When the broth boils, add the potatoes.
- Chop the carrots and finely chop the onion. Fry and add boiled pearl barley. Keep on the fire until the roast is browned.
- After 10-15 minutes, add the roast.
- Bring to a boil again, keep covered for a while and serve.
Frozen mushroom recipe
Avid mushroom pickers who collect their own mushrooms often manage to freeze their own supplies for the winter. Any variety is suitable for preparing a rich, aromatic dinner in winter or autumn; it turns out delicious even with honey mushrooms. You will need:
- frozen mushrooms – 800 g;
- potatoes – 3-4 pcs.;
- carrot;
- bulb;
- pearl barley – 1 cup;
- laurel;
- black pepper, salt.
It is more difficult to cook broth with frozen mushrooms than with dried ones, so it makes sense to add a special seasoning or a bouillon cube. If you're against spices, stick to black pepper. Do this:
- Thaw the mushrooms and, without draining the water, fill the pan full. Bring to a boil. Add bay leaf and pepper.
- Chop carrots and onions and fry. Add a glass of pre-cooked pearl barley.
- After 15 minutes, add the roast. Let it boil again, keep it covered for 10 minutes.
How to cook oyster mushrooms
If you don’t know how to cook mushroom soup with barley, start cooking with the simplest recipes. Oyster mushrooms are easy to buy at any store, and the dish will be very light. You will need:
- oyster mushrooms – 1.5 kg;
- potatoes – 2-3 pcs.;
- carrot;
- bulb;
- chicken back;
- pearl barley – 1 cup.
Oyster mushrooms shrink greatly in volume when cooked, and do not have a pronounced taste. Therefore, it is better to cook such a dish with chicken broth or with the addition of special spices. Do this:
- Place the chicken back with the remaining meat on it in a saucepan and cover with water. When the broth begins to boil, skim off the foam, add salt, pepper and bay leaf, reduce heat and leave covered for an hour.
- Remove the chicken and remove any pieces of meat from the skeleton.
- Cut the potatoes into cubes and place them in the broth.
- Finely chop the oyster mushrooms and fry until the liquid disappears.
- In a separate frying pan, fry the chopped carrots and onions, add pearl barley to them.
- Place oyster mushrooms, fried chicken, and pieces of chicken into the pan. Bring to a boil, leave covered for a while.
How to cook pearl barley soup with mushrooms in a slow cooker
If you have a pressure cooker or multicooker from a good company in your kitchen (for example, Redmond, Philips, Panasonic or Polaris), you will be able to prepare a delicious dish much faster. A lean, nutritious barley soup that contains few calories will work well. You will need the following ingredients:
- mushrooms to your taste – 1 kg;
- bulb;
- carrot;
- pearl barley – 1 cup;
Butter mushrooms, honey mushrooms or white mushrooms have a bright taste, but if you use champignons or oyster mushrooms, additional spices will be required. You need to prepare it like this:
- Soak the pearl barley in advance.
- Cut the mushrooms into small pieces.
- Grate the carrots. Finely chop the onion. Place them in a slow cooker, add sunflower oil and turn on the frying mode.
- Add mushrooms and cereals, cover with water. Add salt and spices. Leave on simmer mode for 40 minutes.
Champignon soup with barley and pickles
The original recipe for mushroom soup with barley is somewhat reminiscent of pickle soup. However, this dish can be prepared in a very unusual way to be sure to please your family and guests. You will need:
- pearl barley – 1 cup;
- pickled cucumbers – 4-5 pcs.;
- champignons – 1 kg;
- potatoes – 3-4 pcs.;
- carrot;
- bulb;
- tomato paste – 2 tbsp. spoons;
- beef on the bone – 500 g;
- Bay leaf.
Beef broth is best suited for pickle soup, but you can use chicken or pork. Prepare like this:
- Soak the pearl barley in advance, then cook.
- Pour water over the beef on the bones and bring to a boil. Skim off the foam, reduce heat, add salt and leave covered.
- Cut the potatoes into cubes and place them in the pan.
- Chop carrots and onions and fry. Then add the pickled cucumbers cut into strips and tomato paste (or fresh tomato puree).
- Cut the champignons into slices and fry in a separate frying pan.
- Place the vegetables in a pan, add pearl barley. Let it boil. Serve with sour cream for a great creamy taste.
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 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
Ingredients
- Frozen mushrooms – 3-4 handfuls
- Pearl barley – 1-2 handfuls
- Potatoes – 2-3 pcs. (small size)
- Onion – 1 pc. (small size)
- Carrots – 1 pc. (small size)
- Salt - to taste
- Butter (for frying)
- Sour cream (to add to the finished dish)
Step by step recipe
Soak the pearl barley. Rinse pearl barley thoroughly, place in a spacious bowl, pour cold water 3-4 cm above the surface of the barley and leave to swell for several hours.
Boil pearl barley. Rinse the swollen pearl barley thoroughly, put it in a small saucepan, pour boiling water 2-3 cm above the barley, add salt, stir, bring to a boil, reduce the heat, cover loosely with a lid and cook, stirring occasionally, until the water has completely evaporated.
Let the mushroom broth simmer. When the pearl barley is almost ready, you can start cooking the mushroom broth. Rinse the frozen mushrooms, put them in a three-liter pan, add cold water 4-6 cm below the edge of the pan, bring to a boil, reduce heat and cover loosely with a lid.
Fry pearl barley with onions in butter. Heat a dry frying pan slightly over medium heat, put a piece of butter in it and leave to melt. Peel the onion, cut into small cubes, add to melted butter and fry until translucent. Place pearl barley in a frying pan, mix with onion and fry for 5-7 minutes over medium heat, stirring continuously. Then cover the speedo with a lid and remove from heat.
Add carrots to mushroom soup. Having finished preparing the frying, peel the carrots, cut into strips, pour into the soup, stir, bring to a boil, reduce heat, cover loosely with a lid and let simmer for 5 minutes.
Check the potatoes for readiness. Once the potato pieces can be easily mashed with the back of a spoon on the side wall of the pan, you can continue.
Add fried pearl barley and onions to the mushroom soup. Stir, bring to a boil, reduce heat, cover loosely with a lid and let simmer for 2-3 minutes. Taste the soup for salt, add more salt if necessary, stir again, cover loosely with a lid, let simmer for another 2-3 minutes and remove the pan from the heat.
Mushroom soup made from frozen mushrooms with barley is ready! When serving, the soup can be seasoned with sour cream.
- Calories: 48 kcal.
- Proteins: 1.7 g.
- Fat: 1.8 g.
- Carbohydrates: 7.1 g.
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Step 1: Prepare ingredients and pre-process them.
Rinse the pearl barley thoroughly under running water and drain it immediately after. It is better to do this procedure several times for better effectiveness. Bring 450 ml of any meat or vegetable broth or water to a boil using a small saucepan. Add bay leaf to it and add a little salt. While stirring, carefully add the pearl barley, reduce the heat to low and cook the cereal for 40 minutes. Observe time limits so that the barley does not turn out undercooked, or, on the contrary, overcooked. Melt butter in a large skillet over medium heat. Add the washed mushrooms and season with salt and pepper. Cook for about eight minutes until golden brown, then remove from the heat.Step 2: Combine everything and cook.
Heat a small amount of olive oil in a large saucepan and saute the carrots and onions over medium heat. Cover and cook for about three minutes, stirring occasionally. Add the remaining broth and bring to a boil. Add the pearl barley along with the liquid in which it was cooked, and the fried mushrooms. Reduce heat, cover the pot and simmer the soup for twenty minutes, or until the carrots are tender, stirring gently occasionally. Step 3: Add greens.
Add tarragon and parsley, you can just add parsley, it is always present at home. This will decorate your soup and give it a unique taste and aroma. If necessary, season the dish with other spices and herbs to your taste. Step 4: Serve pearl barley soup with mushrooms.
Ladle the dish into warm serving bowls and serve with toast or crackers. Enjoy your meal! This is a very healthy dish, so cook it for children more often. Barley is especially useful during the formation period and contributes to the full development of the growing organism.
If you store the soup for a while, the barley will continue to absorb liquid, so if you're making it ahead, add a little water or broth when you reheat it.
