How long to cook mushroom soup with barley?

The soup is considered to be quite simple to prepare. Soak the pearl barley on mushroom soup for 8 hours, cook in the soup for 40 minutes. If the mushrooms are dried, soak them for a couple of hours, cook for 20-30 minutes. You need to spend 30 minutes of active time at the stove.

How to cook mushroom soup with barley

Products

Fresh mushrooms – 450 grams (or 50 grams dried)

Pearl barley – 4-5 tablespoons

Potato – 2 pieces

Carrots – 1 piece

Onions – 1 piece

Tomato paste – 1 teaspoon

Black peppercorns – 4 pieces

Ground black pepper – on the tip of a knife

Salt – to taste

Bay leaf – 2 pieces

Parsley and dill – 0,5 bunch each

Sunflower oil – 3-4 tablespoons

How to cook barley and mushroom soup

1. Boil a liter of water in a saucepan, reduce heat.

2. Rinse 0,5 cups of pearl barley in a colander and place in a water bath. Make sure that the colander itself does not touch the water. Leave the cereal to mash for half an hour.

3. Remove 450 grams of mushrooms from adhered grass, leaves and dirt, remove the skin from the cap from butter, rinse, pour 3 cups of boiling water and cook for 15 minutes. If you use dried mushrooms (50 grams) instead of fresh mushrooms, then you do not need to cook them, but simply pour boiling water over and leave for 15 minutes.

4. Place the mushrooms in a colander and then cut into cubes.

5. The broth in which the mushrooms were boiled, strain through a sieve and bring to a boil. Add steamed cereals to it and cook for 20 minutes.

6. Wash 2 potatoes, peel, cut into medium cubes and add to soup.

7. Peel the onions and carrots, chop finely and fry in sunflower oil (3-4 tablespoons) for 5 minutes.

8. Add mushrooms to the vegetable mixture and fry for another 5 minutes over medium heat. Then pour in a teaspoon of tomato paste, a little boiling water and simmer over low heat for 3-4 minutes.

9. Put the frying in the mushroom soup, season with salt and pepper and add 2 bay leaves.

10. Wash half a bunch of dill and parsley, chop and season the soup.

11. Turn off the gas, cover the pot with a lid and let the soup stand for another 10 minutes.

Delicious facts

How to cook barley soup tastier

Although mushrooms and barley are very nutritious in themselves, and as if the soup from them will turn out to be rich and aromatic, you can add a little chicken broth when cooking. By the way, the chicken itself in the form of chopped pieces will also be appropriate in the soup.

How long to put pearl barley

For each liter of a saucepan – 1 tablespoon of barley, keep in mind that even after soaking, the barley increases in volume.

What kind of pearl barley to put in soup

Ordinary pearl barley, previously soaked in water for several hours, is perfect for the soup. You can cook barley in cooking bags – you don’t need to soak this one, but just boil it in time (usually 40-45 minutes) and add ready-made barley to the soup – 4 glass of boiled barley to a 1 liter saucepan.

How long salt and when to put in soup

Mushrooms for soup are soaked in salted water – thanks to this, the soup will definitely turn out at least a little salty. But it is recommended to add salt to the soup at the end of cooking, 5 minutes before the end of readiness, so that the pearl barley remains soft.

What mushrooms to put in soup

At the end of summer and autumn, any fresh forest mushrooms that give an oily broth will be appropriate: white, boletus, boletus, boletus, kids, flyworms, etc. – basically, any tubular. Russula, chanterelles and other lamellar mushrooms can be put into the broth only partially, since the broth will not receive any richness from them. If you use them, then only in meat broth.

If mushroom soup is out of season, cook it from dried or frozen.

Cook from dried mushrooms

Usually dried mushrooms are sold in bags: 4-40 grams is enough for a 50-liter pan. Since mushrooms are processed automatically and are often chopped very coarsely, after soaking, check the mushrooms for debris, remove too hard root parts, chop smaller if necessary.

Cook from frozen mushrooms

For soup, frozen porcini mushrooms, mushrooms, various mixtures of forest mushrooms, etc. are good. The most common frozen mushrooms in stores are not suitable for soup, because have a liquidish taste, therefore, they require either the addition of the above-mentioned mushrooms, or cooking in meat broth. For a 4 liter pot, 400-500 grams of frozen mushrooms are enough.

How long mushroom soup is stored

3-4 days in the refrigerator.