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You can prepare a delicious soup from porcini mushrooms with barley according to the pickle recipe, or according to a completely different principle. And in any case, you get a very fragrant and nutritious first course that can be served on the table for all family members.

On this page, you can choose a recipe for porcini mushroom soup with barley and a number of other ingredients for cooking at home. All recipes have been tried and tested for their compliance with modern requirements for the organoleptic properties of human food. Most of them were prepared in the editorial office of our portal. Therefore, he can safely follow the proposed methods for preparing mushroom soups. A positive result is guaranteed.

Mushroom soup with porcini mushrooms with barley

To make porcini mushroom soup with barley, you 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
• parsley
• ground black pepper
• salt to taste

1. Cut the mushrooms into slices, chop the onion, put in a saucepan with melted butter and fry until soft.
2. Then pour in the vegetable broth, add pearl barley, salt and pepper, bring to a boil and cook over low heat for 30 minutes.
3. Dilute the flour with milk, pour the resulting mixture in a thin stream, stirring constantly, into a saucepan and continue cooking for another 15 minutes (it should thicken a little).
4. Pour the prepared soup into portioned bowls and sprinkle with finely chopped parsley.

Dried porcini mushroom soup with barley

Ingredients:

• 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. sour cream spoons
• bouillon
• juice of ½ lemon (or 1 tablespoon of vinegar)
• water
• salt
• greens

Boil the groats in slightly salted water until tender and drain.

Simmer the sliced ​​roots and soaked mushrooms in oil, then cook in a portion of the broth until cooked.

Mix egg yolks with sour cream, a little broth and lemon juice.

Pour all this with the remaining broth and add the boiled cereal.

When the soup of dried porcini mushrooms with barley has cooled, heat it again, but do not bring to a boil so that the egg yolks do not curl.

Dry porcini mushroom soup with barley

Products:

• 150 g dry porcini mushrooms
• 1.5 l of broth
• 3 potato tubers
• 1 carrot
• 2 small onions
• 50 g pearl barley
• 1.5 l of water
• salt

Cooking time - 2 h. 30 min.

Soak the mushrooms in water. Peel, wash and finely chop the onions and carrots for the soup of dry porcini mushrooms with barley. Place in a multicooker bowl and fry in Baking mode for 20 minutes. Peel the potatoes, cut into cubes and place in a bowl. Pour in pearl barley, cover everything with water and salt. Cook on Simmering mode for 2 h.

Mushroom soup with cereals.

Ingredients:

• 50 g dried porcini mushrooms
• 1/2 cup pearl barley
• 500 g potatoes
• 200 g roots and onions
• 2 tbsp. spoons of butter
• pepper
• salt
• Bay leaf
• greens

Put the mushroom broth to cook. Pour 1.5 cups of cold water into well washed pearl barley and let it swell for 2 hours. Then, draining the water, put the cereals in the broth, let it boil and after 10-15 minutes put the diced potatoes, fried roots, salt, pepper, bay leaf and cook until tender. Sprinkle dill or parsley over the soup before serving.

Fresh porcini mushroom soup with barley

Put the peeled, washed and cut into strips mushrooms in a saucepan, add butter, salt to taste, pour over with water and cook for 15–20 minutes.Fresh porcini mushroom soup with barley is seasoned with sour milk, eggs, butter.

Sprinkle with finely chopped parsley and black pepper.

Composition:

• 100 g of mushrooms
• 1 faceted glass of sour milk
• 6 tbsp. spoons of oil
• 1 liter of water
• 2 tbsp. tablespoons of pearl barley
• 2 eggs
• black pepper and parsley to taste.

Porcini mushroom soup (old Russian recipe).

Ingredients:

• 300 g fresh white mushrooms
• 200 g pearl barley
• 2-3 pcs. potatoes
• 2 carrots
• 1 onion
• 1 tbsp. l. butter
• 2 tbsp. l. vegetable oil
• 4 tbsp. l. sour cream
• 1 bay leaf
• parsley
• dill
• 4 things. allspice peas
• 1 liter of water
• salt to taste

Sort the pearl barley, rinse, put in a saucepan and cover with water. Cook over low heat for 3-4 hours (the broth should become thick). Peel and cut potatoes into cubes, carrots into slices. Separate the legs from the mushrooms, cut them into slices 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 mushroom caps, bay leaves, peppers, potatoes and carrots into a saucepan. 3 minutes before the end of cooking, add mushroom legs fried with onions to the soup. Remove from heat, put butter in a saucepan and let the soup steep for 30 minutes. Pour into bowls, season with sour cream and sprinkle with parsley and dill.