Russian Wild Mushroom Soup With Barley Potato Recipes

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RUSSIAN MUSHROOM BARLEY SOUP



Russian Mushroom Barley Soup image

Provided by Olga's Flavor Factory

Categories     Soup

Time 55m

Yield 6-8

Number Of Ingredients 8

¼ cup barley, pearled
8 cups water
2-3 potatoes, peeled and chopped
3-4 strips bacon
1 onion, finely chopped
8 oz mushrooms, chanterelles (or any other)
salt, pepper
fresh herbs (dill, chives, etc), minced

Steps:

  • Rinse the barley. Place the water and barley into a medium pot. Season with salt, bring to a boil, reduce to a simmer and cook for about 20 minutes.
  • Add the potatoes and continue cooking at a simmer until the potatoes are tender.
  • Meanwhile, cut the bacon into small pieces, lardons. Cook on medium heat in a skillet until crisp. Drain on a paper towel.
  • Pour out all but about 1 Tablespoon of the bacon grease. You can pour it all out and add about 1 Tablespoon of butter to the skillet. Add the mushrooms, season with salt and cook on high heat. The mushrooms will exude a lot of liquid, keep cooking on high heat until all the liquid evaporates and the mushrooms are golden.
  • Add the onions, season with salt and pepper. Continue cooking on medium heat until the onions are tender and just beginning to turn golden.
  • Add to the soup and continue cooking until the potatoes are tender. Garnish with the bacon and fresh dill and chives. Serve with sour cream.

HEALTHY MUSHROOM SOUP



Healthy mushroom soup image

Make this hearty mushroom soup with pearl barley for a filling and healthy lunch or supper. Serve with a dollop of soured cream and crusty bread on the side

Provided by Diana Henry

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 1h

Yield Serves 4-6

Number Of Ingredients 10

30g dried porcini mushrooms
1½ tbsp olive oil
20g unsalted butter
250g mushrooms , roughly chopped
1 medium carrot , peeled and finely diced
1 celery stick , finely diced
200g pearl barley
800ml chicken, beef or veal stock
small bunch of dill , leaves chopped
soured cream and crusty bread, to serve

Steps:

  • Cover the porcini mushrooms with 750ml boiling water and leave to soak.
  • Heat the olive oil and butter in a large saucepan and add the chopped mushrooms, carrot and celery. Fry over a medium-high heat for around 10 mins or until the carrots are beginning to turn dark gold. Add the barley and stir the mixture for about 2 mins, then pour in the stock.
  • Drain the porcini, retaining the soaking liquor, and cut up any large bits. Add these to the pan, along with the liquor. Bring to the boil, then turn the heat down and simmer for 30 mins (it might take a bit longer) until the barley is tender. Taste for seasoning. Stir in the dill. Serve with a dollop of soured cream on top of each bowlful and crusty bread on the side.

Nutrition Facts : Calories 217 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

RUSSIAN MUSHROOM AND POTATO SOUP



Russian Mushroom and Potato Soup image

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

Provided by DTERESA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 12

Number Of Ingredients 13

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
⅛ teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
1 sprig fresh dill weed, for garnish

Steps:

  • Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
  • Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  • In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g

VERY EASY MUSHROOM BARLEY SOUP



Very Easy Mushroom Barley Soup image

I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.

Provided by SANDI149

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
1 cup chopped onion
¾ cup diced carrots
½ cup chopped celery
1 teaspoon minced garlic
1 pound sliced fresh mushrooms
6 cups chicken broth
¾ cup barley
salt and pepper to taste

Steps:

  • Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g

RUSSIAN BARLEY MUSHROOM SOUP



Russian Barley Mushroom Soup image

This is a delicious recipe that has been used in my family all the way from Russia. A good mix of dried mushrooms can be purchased at Costco.

Provided by blazer380

Categories     Potato

Time 1h

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 11

2 1/2 cups dried wild mushrooms (Morels, Porcini, Brazilian Caps, Ivory Portabellas, Shiitake, Oyster, Trumpets)
6 cups water
8 cups reduced-sodium chicken broth
2/3 cup barley
2 large potatoes
2 large carrots
2 large yellow onions
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bunch fresh parsley
sour cream

Steps:

  • Thoroughly rinse the mushrooms under cold water.
  • Soak the mushrooms in the 6 cups of water for at least one hour (Ideally four to eight hours). Don't drain the water.
  • Reserve the mushroom water (it will be dark in color).
  • Uniformly chop the mushrooms and return to the water.
  • Add the mushrooms, water, and chicken stock into a large cooking pot (7.5 qt or so).
  • Bring to boil.
  • Add the barley and cook until the barley is tender. This will be about 10 minutes with 'quick' barley or about 35 minutes with regular.
  • While the barley is cooking, peel and cube the potatoes to about 3/4 inch cubes.
  • Cut up the onions and saute them in a skillet until golden.
  • Finely chop the cooked onions.
  • Chop the carrots.
  • Once the barley is tender, put the potatoes, carrots, onions, salt, and pepper into the pot.
  • On low-med heat cook until the potatoes are done.
  • When serving, add two tablespoons of sour cream and finely chopped parsley to each bowl of soup as garnish.

Nutrition Facts : Calories 152.8, Fat 1.6, SaturatedFat 0.5, Sodium 200.8, Carbohydrate 29.1, Fiber 5, Sugar 3, Protein 7.6

RUSSIAN MUSHROOM AND BARLEY SOUP



Russian Mushroom and Barley Soup image

Deep hearty flavor. Excellent recipe. Found it on the Internet-said it was adapted from Darra Goldstein's book "A Taste of Russia" Notes: 01/07/08: Barley's cooking time varies(I've had quick barley take 45 minutes to cook)so in step 6, cook until tender enough to your taste. The soup may require more liquid; I now keep a 4th can of consomme on hand to add, along with another 1 1/4 cups of water if it's getting too thick.

Provided by DJM70

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 ounce dried mushroom (optional)
1 tablespoon olive oil
6 tablespoons butter, divided
2 large onions, coarsely chopped
2 garlic cloves (minced or pressed)
3 (10 1/2 ounce) cans condensed consomme
3 1/2 cups water
1 large potato, pared and coarsely chopped
1 stalk celery, diced
2 carrots, peeled and sliced
2 bay leaves
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 cup quick-cooking barley (if using regular barley instead of the quick-cooking barley, add 45 minutes to the cooking time)
salt & freshly ground black pepper
1 lb fresh mushrooms
1 cup sour cream
1 slice lemon zest

Steps:

  • If using dried mushrooms, soak them in 1/2 cup of hot water for about 20 minutes.
  • Slice and set aside, reserving soaking water, too.
  • Put the oil in a large stockpot or Dutch oven,add 2 tablespoons of the butter and melt the butter over medium heat.
  • Saute the onions and garlic, stirring occasionally, until the onions are translucent.
  • Stir in the consomme and water and add the potato, celery, carrots, bay leaves, dill, barley and the reconstituted mushrooms and soaking water.
  • Add salt and pepper to taste, bring the soup to the boil, reduce heat and simmer, covered, about 15 minutes (about an hour if using regular barley), until the barley is tender.
  • Clean the fresh mushrooms, cut off and discard woody stem ends, and cut the smaller mushrooms in half and the larger ones into quarters.
  • Melt the remaining 4 tablespoons of butter in a frying pan and saute the mushrooms until some liquid has been yielded and no raw color shows.
  • Stir mushrooms and liquid into the soup and simmer 5 minutes.
  • Remove and discard the bay leaves.
  • Just before serving, put the sour cream in a medium bowl and stir a cup or so of hot soup into it to temper it.
  • Stir the diluted sour cream into the soup and serve immediately (don't cook the sour cream), garnished if you like with strips of lemon zest.

Nutrition Facts : Calories 444, Fat 22.9, SaturatedFat 12.8, Cholesterol 47.4, Sodium 912, Carbohydrate 47.1, Fiber 8.8, Sugar 5.4, Protein 16

RUSSIAN MUSHROOM SOUP



Russian Mushroom Soup image

Provided by Food Network

Categories     appetizer

Time 3h

Number Of Ingredients 6

2 cups dried mushrooms
8 cups cold water
1 clove garlic
1 teaspoon salt
2 tablespoons chopped onion
1 tablespoon margarine or oil

Steps:

  • Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules. Cover mushrooms with 8 cups cold water and add salt and garlic. Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste. When soup is done, saute onion in oil and add to soup. Simmer for just a few minutes. Traditionally served Christmas Eve at Holy Supper.

RUSSIAN WILD MUSHROOM SOUP WITH FARRO



Russian Wild Mushroom Soup With Farro image

With its Russian origins, this hearty mushroom soup is sure to hit the spot on a freezing day. Farro is an ancient type of wheat that was one of the first grain crops to be domesticated, thousands of years ago. Nutritious and with a low GI, it is available in health food stores and in some supermarkets, but if you can't find it, pearl barley or spelt can be substituted.

Provided by English_Rose

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 ounces dried wild mushrooms
2 ounces butter
1 large onion, finely chopped
1 stalk celery, finely chopped
1 lb mixed fresh mushrooms, peeled and sliced
4 ounces cracked farro (see above)
6 cups chicken stock
1 large potato, peeled and cut into dice
fresh bouquet garni
fresh dill leaves, coarsely chopped
1/2 lemon, juice of, only
sour cream, to serve

Steps:

  • Soak the dried mushrooms in enough boiling water to cover them for about 1 hour. Drain, reserving the soaking liquid, and chop coarsely.
  • Melt the butter in a large heavy-based saucepan, add the onion, celery and fresh mushrooms and fry gently for about 15 minutes.
  • Add the farro, the dried mushrooms, plus their soaking liquid, and the stock. Season with salt and pepper to taste, cover, reduce the heat and simmer for 20 minutes.
  • Add the potato and bouquet garni and simmer until the farro is cooked and the vegetables are tender - about another 20 minutes. Stir in the dill and lemon juice, then check the seasoning and adjust if necessary.
  • Serve hot, with spoonfuls of soured cream on top.

Nutrition Facts : Calories 258.6, Fat 11, SaturatedFat 5.7, Cholesterol 27.5, Sodium 412.5, Carbohydrate 31.9, Fiber 3.7, Sugar 8.9, Protein 10.9

WILD MUSHROOM AND BARLEY SOUP



Wild Mushroom and Barley Soup image

Dried mushrooms and fresh veggies are simmered in a thyme and sherry flavored stock to create an easy and delicious soup fancy enough for company. NOTE: Sherry can be substituted as instructed here on Zaar or by using an equal amount of apple or orange juice to which a teaspoon of vanilla, orange or almond extract has been added. Recipe courtesy of Chef David Paquet, owner of Niagara Gourmet, St. Catharines, Ontario L2R 2B2 www.niagaragourmet.ca Posted for World Tour 2005, Canada

Provided by Mamas Kitchen Hope

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 liter water or 4 1/4 cups water
30 g dried mushrooms or 1 1/2 ounces dried mushrooms, any variety
1 tablespoon butter
1 onion, finely diced
1 stalk celery, finely diced
1 carrot, finely diced
1/4 cup sherry wine
1/2 liter vegetable stock or 1/2 liter chicken stock
1 cup pearl barley
2 teaspoons thyme, chopped

Steps:

  • Heat water to steaming and add mushrooms.
  • Cover and let stand for at least 20 minutes until soft.
  • Strain, reserve broth and chop mushrooms.
  • Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes).
  • Add celery and carrots, cook 5 minutes.
  • Add mushrooms, cook 2 minutes.
  • Add Sherry and cook until almost evaporated.
  • Stir in mushroom broth (reserved liquid from soaking), stock & barley.
  • Simmer 30 minutes until almost tender.
  • Stir in thyme, salt & pepper.
  • Simmer 5 to 10 minutes until tender.
  • For Vegetarian use the Vegetable stock.

Nutrition Facts : Calories 208.7, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 355.6, Carbohydrate 34, Fiber 6.5, Sugar 2.1, Protein 5.2

MUSHROOM AND BARLEY SOUP



Mushroom and Barley Soup image

Provided by Kay Schlozman

Categories     Soup/Stew     Mushroom     Potato     Sauté     Quick & Easy     Lunch     Bon Appétit     Massachusetts     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

1 pound mushrooms
1/4 cup (1/2 stick) butter
1 onion, chopped
1 leek (white and pale green parts only), chopped
8 cups canned chicken broth
1 pound white potatoes (about 2 large), peeled, diced
1 carrot, peeled, chopped
1/2 cup pearl barley
3 bay leaves

Steps:

  • Separate mushroom stems from caps. Slice caps and set aside. Chop stems. Melt butter in heavy large saucepan over medium-high heat. Add mushroom stems, onion and leek and sauté until tender, about 8 minutes. Mix in chicken broth, potatoes, carrot, barley and bay leaves. Cover mixture and simmer 30 minutes. Uncover soup, add mushroom caps and continue simmering until vegetables are very tender, about 25 minutes. Season soup to taste with salt and pepper and serve.

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