Composition / ingredients
Step-by-step cooking
Step 1:
How to cook mushroom soup with pearl barley and potatoes? Prepare the products. Instead of champignons, you can take any forest mushrooms, as well as dried ones. But then the process of preparing mushrooms will be different. Choose potatoes of crumbly varieties so that they are soft and tender in the finished dish.
Step 2:
Pour boiling water over the pearl barley and leave to soak for one hour. Then rinse thoroughly and put it in a saucepan where the soup will be prepared. Pour the specified amount of water, bring to a boil, remove the foam and cook over low heat for 40 minutes.
Step 3:
While the pearl barley is being boiled, take care of other ingredients. Rinse the champignons thoroughly, dry and refresh the cut on the stem of each mushroom. Cut the prepared champignons into plates, half-plates or cubes. If you cook soup from wild mushrooms, then after cleaning, boil them depending on the variety. Soak dried mushrooms for 2-3 hours.
Step 4:
Heat the vegetable oil in a frying pan. Peel the onion, cut into small cubes and put in hot oil. Fry, stirring, over medium heat until the onion is translucent.
Step 5:
Wash, peel and grate the carrots on a coarse grater. Add to the fried onions in a frying pan. Stir-fry for a few more minutes. Carrots should become soft.
Step 6:
Add chopped mushrooms to the fried vegetables. Fry, stirring, so that the mushrooms release the juice and almost all of it evaporates.
Step 7:
Wash the potatoes, peel and cut into small slices.
Step 8:
When the 40 minutes are up, add the potatoes to the pearl barley in a saucepan, bring to a boil and cook for 15 minutes so that the potatoes are cooked and become completely soft.
Step 9:
Add salt, ground black pepper. Put the mushroom roast in the soup. Stir, bring to a boil and remove from heat. Serve ready-made mushroom soup with pearl barley immediately after cooking. Enjoy your meal!
Mushroom soup with pearl barley is good to serve with fresh sour cream and a small amount of greens. You can also add celery or some fragrant roots (parsley root, parsnip) to the main set of vegetables.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Pearl barley - 340 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
