Hearty Mushroom Barley Potato Soup

Hot, filling, appetizing, made from affordable ingredients! Mushroom soup with barley and potatoes turns out thick, rich and nutritious. This is a fairly budget-friendly dish, not at all difficult to prepare. You can prepare it from any mushrooms — champignons, forest or dried.
cook time: 3h
Nora Vaughn
Hearty Mushroom Barley Potato Soup

Nutrition Facts (per serving)

52
Calories
2g
Fat
8g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Water 1.1 l
Potato 3 pc
Carrot 1 pc
Vegetable oil (for frying (approximately, depends on the frying pan, etc.) 30 g
Champignon 200 g
Pearl barley 100 g

Recipe instructions

Step 1

Step 1
How to cook mushroom soup with barley and potatoes? Prepare your food. Instead of champignons, you can use any wild mushrooms, as well as dried ones. But then the process of preparing mushrooms will be different. Choose crumbly varieties of potatoes so that they are soft and tender in the finished dish.

Step 2

Step 2
Pour boiling water over the pearl barley and leave to soak for one hour. Then rinse thoroughly and place in the pan where the soup will be prepared. Pour in the specified amount of water, bring to a boil, remove the foam and cook over low heat for 40 minutes.

Step 3

Step 3
While the pearl barley is boiling, work on the other ingredients. Rinse the champignons thoroughly, dry and refresh the cut on the stem of each mushroom. Cut the prepared champignons into slices, half-plates or cubes. If you are making wild mushroom soup, then after cleaning, boil them depending on the variety. Soak dried mushrooms for 2-3 hours.

Step 4

Step 4
Heat vegetable oil in a frying pan. Peel the onions, cut into small cubes and place in hot oil. Fry, stirring, over medium heat until the onion is translucent.

Step 5

Step 5
Wash the carrots, peel and grate on a coarse grater. Add to the fried onions in the frying pan. Stirring, fry for a few more minutes. The carrots should become soft.

Step 6

Step 6
Add chopped champignons to the fried vegetables. Fry, stirring, until the mushrooms release their juice and almost all of it evaporates.

Step 7

Step 7
Wash the potatoes, peel and cut into small slices.

Step 8

Step 8
When the required 40 minutes have passed, add the potatoes to the pan with the barley, bring to a boil and cook for 15 minutes until the potatoes are cooked and completely soft.

Step 9

Step 9
Add salt and ground black pepper. Add fried mushrooms to the soup. Stir, bring to a boil and remove from heat. Serve the prepared mushroom soup with mushrooms and barley immediately after cooking. Bon appetit!

Additional rubrics

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