You can cook a delicious soup of porcini mushrooms with barley according to the recipe of pickle, and according to a completely different principle. And in in any case, it’s a very fragrant and nutritious first course, which can be served on the table for all family members.
On this page you can choose a recipe for porcini mushroom soup with pearl barley and a number of other ingredients for cooking in home conditions. All recipes are tried and tested on the subject of their compliance with modern requirements for organoleptic properties of human food. Most of them were prepared in editors of our portal. Therefore, it can safely follow the proposed ways to cook mushroom soups. Positive result guaranteed.
Porcini mushroom soup with pearl barley
To make mushroom soup from porcini mushrooms with pearl barley, you will need to take the following ingredients:
- porcini mushrooms – 250 g
- pearl barley – 100 g
- onions – 1 pc.
- butter – 20 g
- vegetable broth – 1 l
- skim milk – 60 ml
- flour – 20 g
- ground black pepper
- salt to taste
- Cut mushrooms into slices, chop onions, put in a pan with melted butter and fry until soft.
- Then pour the vegetable broth, add pearl barley, salt, pepper, bring to a boil and cook over low heat for 30 minutes.
- Dilute flour with milk, pour the resulting mixture in a thin stream, stirring constantly into the pan and continue cooking for another 15 minutes (it should thicken a little).
- Pour the finished soup into portions and sprinkle finely chopped parsley.
Dried porcini mushroom soup with barley
- 20 g dried porcini mushrooms
- 100 g pearl barley
- 1 parsley root
- 1 slice of celery root
- 1 onion
- 1 tbsp. a spoonful of butter
- 1-2 egg yolks
- 2 tbsp. spoons of sour cream
- � lemon juice (or 1 tbsp.spoon of vinegar)
Boil the cereals until tender in slightly salted water and drain.
Stew sliced roots and soaked mushrooms in oil, then cook in part of the broth until cooked.
Mix egg yolks with sour cream, a small amount of broth and lemon juice.
Pour it all over with the remaining broth and add the boiled groats.
When the dried porcini mushroom soup with barley has cooled, warm it again, but do not bring to a boil so that the egg yolks do not curled up.
Dry porcini mushroom soup with pearl barley
- 150 g dried porcini mushrooms
- 1.5 l of broth
- 3 potato tubers
- 1 carrot
- 2 small onions
- 50 g of barley
- 1,5 l of water
Cooking time – 2 hours 30 minutes.
Soak the mushrooms in water. Onions and carrots for dry white soup peel mushrooms with pearl barley, wash and chop finely. Put in a multicooker bowl and fry in the Baking mode for 20 minutes. Peel the potatoes, cut into cubes and put in the bowl. Pour pearl barley, fill everything with water and salt. Cook in Extinguishing mode 2 h
Mushroom soup with cereals.
- 50 g dried porcini mushrooms
- 1/2 cup pearl barley
- 500 g of potatoes
- 200 g of roots and onions
- 2 tbsp. tablespoons of oil
- Bay leaf
Put boiling mushroom broth. Well washed pearl barley pour 1.5 cups of cold water into the cereal and set for swelling on 2 hours. Then, pouring water, put the groats in the broth, give it boil and after 10-15 minutes put diced potatoes, toasted roots, salt, pepper, bay leaf and cook until readiness. Before serving, sprinkle soup with dill or herbs parsley.
Fresh porcini mushroom soup with pearl barley
Mushrooms peeled, washed and julienne are put in pan, add butter, salt to taste, pour water and cook for 15-20 minutes. Fresh porcini mushroom soup with pearl barley seasoned with sour milk, eggs, butter.
Sprinkle with finely chopped parsley and black pepper.
- 100 g of mushrooms
- 1 faceted glass of sour milk
- 6 tbsp. tablespoons of oil
- 1 liter of water
- 2 tbsp. spoons of pearl barley
- 2 eggs
- black pepper and parsley to taste.
White mushroom soup (old Russian recipe). Ingredients:
- 300 g fresh white mushrooms
- 200 g pearl barley
- 2-3 pcs. potato
- 2 carrots
- 1 onion
- 1 tbsp. l butter
- 2 tbsp. l vegetable oil
- 4 tbsp. l sour cream
- 1 bay leaf
- dill greens
- 4 things. allspice peas
- 1 liter of water
- salt to taste
Sort pearl barley, rinse, dip in a pan and to fill with water. Cook over low heat for 3-4 hours (broth should become thick). Peel and dice potatoes, carrots – slices. Separate the legs from the mushrooms, cut them into circles and fry together with peeled and finely chopped onions in a pan with vegetable oil. About 20 minutes before the pearl barley is ready put the cereal caps into the pan mushroom caps, bay leaf, pepper, potatoes and carrots. 3 minutes before the end of cooking add to soup fried with onions the legs of mushrooms. Remove from heat, lower to pan the butter and let the soup brew for 30 minutes. Spill on plates, season with sour cream and sprinkle with parsley and dill.