Recipes for porcini mushroom soups
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 tested 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, it can safely follow the proposed methods for preparing mushroom soups. A positive result is guaranteed.
Content
Porcini mushroom soup with pearl barley
To prepare mushroom soup from porcini mushrooms with pearl barley, you will 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
- Cut mushrooms into slices, chop onion, put in a pan with melted butter and fry until soft.
- Then pour the vegetable broth, add pearl barley, salt, pepper, bring to a boil and cook over low heat for 30 minutes.
- Dilute the flour with milk, pour the resulting mixture in a thin stream, stirring constantly, into the pan and continue cooking for another 15 minutes (it should thicken a little).
- Pour the finished soup into portions 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. spoons of sour cream
- bouillon
- ½ lemon juice (or 1 tbsp.spoon of vinegar)
- water
- salt
- greenery
Boil the cereals until tender in slightly salted water and drain.
Quench the sliced roots and soaked mushrooms in oil a little, then cook in part of the broth until cooked.
Mix egg yolks with sour cream, a small amount of broth and lemon juice.
Pour all this with the remaining broth and add the boiled cereal.
When the soup of dried porcini mushrooms with pearl barley cools down, warm 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 dried porcini mushrooms
- 1.5 l of broth
- 3 potato tubers
- 1 carrot
- 2 small onions
- 50 g of barley
- 1,5 l of water
- salt
Cooking time - 2 hours 30 minutes.
Soak the mushrooms in water. Peel, wash and finely chop onions and carrots for dry porcini mushroom soup with barley. Put in the bowl of the multicooker and fry in the Baking mode for 20 minutes. Peel the potatoes, cut into cubes and put in the bowl. Pour barley, add water and salt. Cook in Extinguishing mode 2 hours.
Mushroom soup with cereals.
Ingredients:
- 50 g dried porcini mushrooms
- 1/2 cup pearl barley
- 500 g of potatoes
- 200 g of roots and onions
- 2 tbsp. tablespoons of oil
- pepper
- salt
- Bay leaf
- greenery
Put to boil mushroom broth.Well washed pearl barley pour 1.5 cups of cold water and set for swelling for 2 hours. Then, pouring water, put the groats in the broth, let it boil and after 10-15 minutes put the diced potatoes, fried roots, salt, pepper, bay leaf and cook until cooked. Before serving, sprinkle soup with dill or parsley.
Fresh porcini mushroom soup with pearl barley
The mushrooms that are peeled, washed and cut into strips are put in a pan, add butter, salt to taste, pour water and boil for 15–20 minutes. Soup of fresh porcini mushrooms with pearl barley is seasoned with sour milk, eggs, butter.
Sprinkle with finely chopped parsley and black pepper.
Structure:
- 100 g of mushrooms
- 1 faceted glass of sour milk
- 6 tbsp. tablespoons of oil
- 1 liter of water
- 2 tbsp. spoons of pearl barley
- 2 eggs
- black pepper and parsley to taste.
White mushroom soup (old Russian recipe).
Ingredients:
- 300 g fresh white mushrooms
- 200 g pearl barley
- 2-3 pcs. potato
- 2 carrots
- 1 onion
- 1 tbsp. l butter
- 2 tbsp. l vegetable oil
- 4 tbsp. l sour cream
- 1 bay leaf
- parsley
- dill greens
- 4 things. allspice peas
- 1 liter of water
- salt to taste
Sort pearl barley, rinse, dip in a saucepan and pour water. Cook over low heat for 3-4 hours (the broth should become thick). Peel and dice potatoes, carrots - slices. Separate the legs from the mushrooms, cut them into circles and fry together with peeled and finely chopped onions in a pan with vegetable oil. About 20 minutes before the pearl barley is ready, dip the mushroom caps, bay leaf, pepper, potatoes and carrots into the pan. 3 minutes before the end of cooking, add the mushroom legs fried with onions to the soup. Remove from heat, dip the butter in a saucepan and let the soup brew for 30 minutes. Pour into plates, season with sour cream and sprinkle with parsley and dill.
