Quick & Hearty Barley Mushroom Soup

Thick, warming, bright and very fragrant! Soup with barley and canned champignons is prepared quickly, it turns out tasty and nutritious! You can optionally add a pinch of allspice or ground black pepper to each plate, as well as a little sour cream.
cook time: 35 min
Noah Merrick
Quick & Hearty Barley Mushroom Soup

Nutrition Facts (per serving)

65
Calories
3g
Fat
8g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Tomatoes (large) 1 pc
Salt to taste
Bouillon (If you donʼt eat meat, use vegetable broth) 1 l
Potato (medium size) 3 pc
Bay leaf 1 pc
Carrot 1 pc
Vegetable oil 3 tbsp
Greenery to taste
Pearl barley (no slide) 3 tbsp
Canned champignons 230 g

Recipe instructions

Step 1

Step 1
First of all, prepare the pearl barley. It must first be washed, then boiled in lightly salted water until tender. The pearl barley should be cooked separately so that the broth in the soup does not become cloudy in the future.

Step 2

Step 2
While the pearl barley is cooking, prepare everything else for the soup. Peel potatoes, carrots and onions. Wash tomatoes, herbs and peeled vegetables.

Step 3

Step 3
Cut the carrots into cubes, you can grate them on a coarse grater. Chop the onion into small pieces.

Step 4

Step 4
Cut the tomato and potato into small cubes. You can first remove the skin from the tomato. To do this, you need to make a cross-shaped cut on the tomato, first pour boiling water over the tomato for a few seconds, then dip it in cold water and easily remove the skin.

Step 5

Step 5
Heat vegetable oil in a thick-bottomed saucepan. Fry the carrots and onions over high heat, stirring continuously for about one minute.

Step 6

Step 6
Add canned champignons to the fried onions and carrots. I came across small mushrooms, if you have larger champignons, then they need to be cut into two or four parts. Fry everything together, stirring, for about three to five minutes.

Step 7

Step 7
Then add the tomato to the pan. Mix everything and simmer over high heat for about two to three minutes.

Step 8

Step 8
Add potatoes to the pan and pour in broth. The recipe used chicken broth, but you can cook the soup with vegetable or meat broth. You can also use simple boiling water. After boiling, reduce the heat under the pan to medium and leave the soup on the stove under a half-closed lid for 15 minutes (until the potatoes are completely cooked.)

Step 9

Step 9
Next, add the prepared pearl barley and bay leaf to the pan and add salt to the soup to taste. Leave to cook for five minutes.

Step 10

Step 10
At the end of cooking, add finely chopped herbs and turn the heat to maximum. After boiling, turn off the stove, cover the pan with a lid and leave the soup to brew for at least 15 minutes.

Additional rubrics

Related recipes