Main Page
Soups
Canned mushroom soup with pearl barley

Canned Mushroom and Pearl Barley Soup

Thick, warming, colorful, and full of aroma! Soup with pearl barley and canned mushrooms is quick to make, and it turns out tasty and filling. Add a pinch of allspice or black pepper to each bowl if you like, plus a little sour cream.

Pearl

Recipe author

Composition / ingredients

Servings:

Broth (use vegetable broth if you don't eat meat)

Pearl barley (level)

Canned mushrooms

230

Potatoes (medium)

Tomato (large)

Onion

Carrot

Vegetable oil

Fresh herbs

Salt

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 23 % 3 g

Carbohydrates 62 % 8 g

63 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

Start with the pearl barley. Rinse it first, then boil it in lightly salted water until done. Cooking the barley separately keeps the soup broth from turning cloudy later.
Step 2:

While the barley cooks, prep everything else. Peel the potatoes, carrot, and onion. Wash the tomato, the herbs, and the peeled vegetables.
Step 3:

Cut the carrot into sticks, or grate it on the coarse side of a box grater. Chop the onion small.
Step 4:

Cut the tomato and potatoes into small dice. You can peel the tomato first: score a cross on it, pour boiling water over it for a few seconds, then dip it in cold water and slip off the skin easily.
Step 5:

Heat the vegetable oil in a heavy-bottomed pot. Sauté the carrot and onion over high heat, stirring constantly, for about a minute.
Step 6:

Add the canned mushrooms to the sautéed onion and carrot. Mine were small; if yours are larger, cut them in halves or quarters. Sauté everything together, stirring, for about three to five minutes.
Step 7:

Add the tomato to the pot. Stir and cook over high heat for another two to three minutes.
Step 8:

Add the potatoes and pour in the broth. I used chicken broth, but vegetable or meat broth works too, or even plain boiling water. Once it boils, lower the heat to medium and let the soup cook, partly covered, for 15 minutes (until the potatoes are fully tender).
Step 9:

Then add the cooked pearl barley and the bay leaf, and salt the soup to taste. Cook for another five minutes.
Step 10:

At the very end, add the finely chopped herbs and turn the heat to high. Once it boils, turn off the stove, cover the pot, and let the soup rest for at least 15 minutes.