Canned champignon soup with barley

Step-by-step preparation

Cooking time: 35 mins

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.

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.

3. STEP 3

   

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

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.

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.

6. STEP 6

   

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

7. STEP 7

   

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

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.)

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.

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.

Comments on the recipe

Vikki-do

30.08.2023

4.9

Thanks for the recipe. Very tasty, the whole family liked it.

Ksenia Kalashnikova

30.08.2023

4.6

Hello. Tell. And if instead of champignons there are canned milk mushrooms, will it turn out okay?