Mushroom soup with pearl barley is a proven and traditional combination of pearl barley and mushrooms, many familiar from childhood.

A bit about the dish

The soup turns rich, thick, with a very delicatecombination of components. The recipe is quite simple, but with the components will have to tinker: the pearl barley must be pre-soaked, and the mushrooms cleaned, but the result is worth it, believe me. To make a mushroom soup with pearl bar in a saucepan for 2.5 liters, you will need:

• 1.5 liters of water
• 500 g of fresh mushrooms (you can take any, but it's best to use a white fungus, birch bark, boletus or champignons), dry - 50 g,
• pearl barley (2 tablespoons),
• medium bulb,
• a pair of medium potatoes,
• 0.5 kg of meat,
• sour cream,
• a small carrot,
• Bay leaf,
• pepper,
• vegetable oil,
• 2-3 cloves of garlic (if you do not like, do not add),
• parsley or dill greens,
• salt.

The proportions of ingredients in the recipe are basic. If you prefer more potatoes or cereals, feel free to add. The recipe for this soup is somewhat complicated by the fact that the pearl bar should be prepared: rinse and allow it to swell. The classical way assumes that the pearl barley is filled with cold water and left overnight. When time is limited, you can pour the croup with boiling water and leave for an hour in a warm place. Well shows itself and perlova, filled with yogurt and left overnight in the fridge. In the morning, it should be rinsed until the water is completely clear. Porridge is crumbly and very tasty. Use that recipe, which you trust more or had time to test earlier. Each landlady has his own method. Pearl barley significantly increases in volume, so two tablespoons on an average pan is enough. If someone loves more, you can increase the portion.

Stages of preparation

Mushrooms are best taken fresh, they needRinse, rinse and cut into medium sized pieces. If using frozen mushrooms, then defrost them, rinse them and cut them into medium pieces. What soup without broth? Boil the meat until half cooked. When it boils, add a swollen barley to it. Cook need 20-40 minutes, depending on the quality of the cereal and soaking time. Peel potatoes, cut them randomly and add to the soup. Cook potatoes and pearl barley by prescription for about 20 minutes. During this time, peel onions and carrots. To refuel the soup, dice the onions, carrots three on a large grater, pass them on medium heat for 3-8 minutes. Add the vegetables to the soup. Prescription fungi should be fried in vegetable oil until the liquid completely evaporates, and they do not blush. Add the mushrooms to the soup. All together cooked for about 5 minutes. Do not forget to add salt, peppercorns and bay leaf to taste. At the very end, finely chopped or garlic is passed through the press. Soup by prescription should boil. Turn off the fire, close the lid and let it brew for 10-15 minutes. The soup with mushrooms is served hot. The meat is caught and decomposed portion by piece on deep plates, then the soup is poured, sprinkled with chopped fresh herbs and to taste is added sour cream or mayonnaise. Your culinary masterpiece is ready. The cooking time is an hour and a half, the complexity is average. Calorie content is 247 kcal per serving. This is a very good recipe, not well-worn and original, which you can safely enjoy your family. All ingredients are simple and affordable, cooking time and complexity are also not difficult, so we strongly recommend trying out the recipe.

Lenten dish

Mushrooms and barley porridge - very nourishing ingredients,so the soup can be cooked without meat for fasting or vegetarians. The recipe will be similar, and the soup will turn out to be as rich, tasty and satisfying. Do not be afraid to experiment with seasonings and herbs, as they are able to re-taste the taste of any dish in a new way, nourishing and enriching it. The recipe below uses dry mushrooms, but you can take both fresh and frozen. Perlovka here is steamed in a water bath, but you can soak it as you like. So, you will need:

• 50 g of dried mushrooms,
• medium bulb,
• medium carrots,
• 2 small potatoes,
• half a glass of pearl barley,
• 2-3 tablespoons of vegetable oil for frying,
• green onions,
• Bay leaf,
• pepper,
• salt.

Pearl barley is washed, discardedcolander. In a saucepan, boil water about half the volume. A colander is placed above the cereal and covered with a lid. In such a water bath, over medium heat, the porridge is steamed for about 30 minutes. Dry mushrooms must be rinsed well in running water, then pour boiling water and allow to stand for 5 minutes. The water pours out, the mushrooms are rinsed again and are poured again with 4 cups of boiling water. We are waiting for another 10 minutes. Then mushrooms are reclined into a colander, cut into strips and laid aside. We will return to them a little later. Mushroom infusion strain, bring to a boil. Add the steamed pearl barley, pepper and salt, cook for about 20 minutes. Peel potatoes, rinse, cut into small cubes, add to the broth and cook for another 10 minutes. We clean onions and carrots, cut into small cubes. In the frying pan, heat the vegetable oil, add the vegetables and fry for 3-5 minutes. Add the mushrooms to the vegetables, 5 more minutes to pass over medium heat. Add the dressing to the soup. Season it all with a bay leaf and cook for another 5 minutes until ready. To brew, the dish will take 10 minutes. During this time, mine and dry the green onions, finely chopped. We pour soup on plates and add greens. The combination of mushrooms and pearl barley in the recipe is very gentle and successful. Porridge does not deform and does not turn into a shapeless mass, like vermicelli or spaghetti. The soup is very rich, it has original taste. The recipe is not baked, so they can safely diversify the family menu.

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