Beef and mushroom soup differs from traditional soups in that, despite the meat content, it does not require pre-cooking the broth. This soup can be boiled in water or, ideally, using frozen broth, which many housewives save after boiling meat for salads. As a result, the cooking time of such soup is significantly reduced, but its deep and rich meaty taste is completely preserved. The beef intended for this soup is fried with spicy spices in vegetable oil, which gives the soup a special and unique aroma and color. Thanks to the availability large quantity pearl barley, mushrooms and vegetables, the soup turns out thick, nutritious and very satisfying.
Try making an unusual soup with beef, mushrooms and barley using this simple recipe and you will surely like its bright and unusual rich taste. This first course is quite capable of withstanding competition with other popular soups and taking worthy place among the usual and . Thick aromatic soup with meat, delicious slices of mushrooms and pieces juicy vegetables It will appeal to all those who love hearty and substantial first courses. And for those who count calories and try to limit themselves in food, this nutritious and not too high-calorie soup can become a separate and completely complete meal. Beef soup with barley and mushrooms is an excellent option for a tasty and healthy first course that your whole family will certainly enjoy!
Useful information How to prepare a hearty, rich soup with beef, barley and mushrooms - a simple recipe for a beef first course with step-by-step photosINGREDIENTS:
- 350 – 400 g beef pulp
- 180 g fresh champignons
- ½ tbsp. pearl barley (100 g)
- 1 patient onion
- 1 patient carrot
- 3 – 4 stalks of celery
- 2 liters of any broth or water
- 2 tbsp. l. flour
- salt, ground black pepper
- a large pinch each of thyme and rosemary
- fresh parsley (optional)
- 4 tbsp. l. vegetable oil
COOKING METHOD:
1. In order to prepare delicious and hearty soup with beef, pearl barley and mushrooms, first prepare everything necessary ingredients. Rinse the beef pulp thoroughly and cut into small cubes.
Advice! For this original recipe For the soup, you will need boneless meat, since we will be frying it and not boiling it. Therefore, it is advisable to use high-quality varieties of beef without excess fat, hard tendons and veins.
2. Wash the mushrooms, peel and cut into thin slices. In addition to champignons, you can also use oyster mushrooms or any wild mushrooms of your choice. 
3. Peel the onions and chop finely. 
4. Peel the carrots and cut into circles or semi-circles depending on their diameter. 
5. Celery must first be cleared of thin, hard fibers that run lengthwise through the entire stem. To do this, you need to pick them up with a knife from the end of the stem and slowly pull them out completely, both from the outside and from the inside.
6. Cut the peeled celery into small cubes. 
7. In a large soup pot, heat 2 tbsp. l. vegetable oil (if possible, olive oil). Dredge the meat in flour mixed with salt and pepper, shake off the excess and place in the pan. 
8. Fry the meat for big fire on all sides for 5 minutes until golden brown; at the end of cooking, add a large pinch of dried rosemary and thyme (or a couple of sprigs of fresh herbs, finely chopped with a knife). 
9. Remove the fried meat from the pan onto a plate, and add the remaining 2 tbsp to the pan. l. vegetable oil and add onions, carrots and celery. Lightly salt and fry the vegetables over medium heat for 5 minutes until the onion is translucent. 
10. Return the meat to the pan, pour in the broth and bring the soup to a boil.
Advice! Ideally, you would use beef broth for this soup, but generally speaking, broth made from pork, chicken, turkey, or any vegetables will work just fine. If you don't have broth in stock, you can use plain water, better pre-filtered.
11. Add mushrooms to the boiling broth and pearl barley, thoroughly rinsed with cool running water. Cook the soup with beef and mushrooms for 45 minutes at a low simmer. At the end of cooking, taste the broth and add salt if necessary. 
12. You can put a little chopped fresh parsley or other herbs to your taste in the finished soup, close it with a lid and let it brew for 15 minutes. 
Thick, rich and very tasty soup with beef, mushrooms and barley is ready! It will quickly and for a long time warm you up in the cold season and give the body a lot of energy and a variety of useful substances for vigor and health. Bon appetit! 
To prepare meat soup with mushrooms and meat, place the meat in a saucepan, pour cold water and put on medium heat. If the broth is already ready, then it will need to be brought to a boil, and the boiled meat cut into portions.
If you decide to use fresh or frozen mushrooms, you can add them to the soup immediately and cook along with the meat. Dried mushrooms will need to be soaked in advance warm water- approximately 2-3 hours before starting to prepare the soup. Soup with mushrooms and meat will be more aromatic and rich if you add some vegetables to the broth - parsley root, a piece of carrot and half an onion.
To prepare this dish, you can take any type of mushroom - boletus, honey mushrooms, champignons, chanterelles or porcini. The taste of the soup will be more interesting if you take an assortment - a mixture of several types of mushrooms. If you use fresh wild mushrooms, you should boil them in advance in a separate pan with one peeled onion. If the mushrooms boil and the onions do not darken, then they are safe and can be cooked further. If the onion changes color, then you will need to refuse such a treat.
While the meat and mushrooms are cooking, you will need to peel and cut the vegetables into not very large pieces. Peel the carrots and chop into thin rings.
Potatoes can be cut into thin cubes or medium-sized cubes.
Pour a little vegetable oil into a frying pan, add onion and lightly fry. When the onion browns a little, add the carrots and simmer for a few more minutes. Add potatoes to the fried vegetables, fry for a few more minutes and transfer to a saucepan with soup with mushrooms and meat. Boiled vegetables You can now remove them from the broth and use them to make pate or vegetable puree.
Reduce heat and continue to simmer the soup for another 15 minutes until the potatoes are completely cooked. If you are cooking meat in one piece, you will need to remove it from the soup, cool slightly, cut it into small portions and put it back into the pan. If you cook soup with mushrooms and meat in already prepared broth, at this stage you can add meat boiled in advance.
When the soup with mushrooms and meat is almost ready, add a little thin vermicelli to it. Continue cooking the soup over high heat for another 5-6 minutes, after which you can add some fresh or dried herbs to it and remove from the stove.
Ready-made soup with mushrooms and meat can be served immediately, or you can add a piece to the plates for piquancy soft cheese. Bon appetit!
Prepare mushroom soup for lunch, the Povareshka.ru website will tell you the best delicious recipe this fragrant, with amazing and unique taste, dishes. Lunch food plays important role For human body. It is very important that at noon the meal is complete and, of course, tasty.
The rest of the day directly depends on the energy and strength that the body will produce after eating properly. That is why eating first courses is so vital for every person. And hearty mushroom soup is a favorite first hot dish in winter time of the year.
Mushroom soup with meat and processed cheeseAn amazing mushroom soup with pieces of tender meat will amaze everyone in the household. Creamy taste Mushroom broth will appeal to both adults and children. No one can resist a delicious plate of tender and aromatic soup with mushrooms and melted cheese!
List of ingredients
- 2 liters of water;
- 100 grams of potatoes;
- 2 pieces of processed cheese;
- 130 g canned mushrooms;
- medium carrot;
- one onion;
- 150 g beef;
- 10 grams of dill;
- 3 pieces bay leaves;
- 20 g vegetable oil;
- a pinch of table salt.
Mushroom soup with meat and processed cheese - step-by-step recipe with photos
Pour into the pan cold water. Immediately transfer the meat, cut into small pieces, there.
It is very important that the beef is well soaked before using. Cook the meat until done.
Chop onion and carrots into cubes.
Pour oil into the frying pan. Warm it up. Once the oil comes to a boil, add the vegetables to the roasting pan and brown them thoroughly.
Once the meat is already soft, place the diced potatoes into the pan. Add salt. Cook for another 5 - 7 minutes.
Chop the canned mushrooms into small pieces. Place the product into the boiling broth.
Immediately place the fried vegetables into the pan, not large pieces. processed cheese. Cook for about ten minutes.
A couple of minutes before it’s ready, add chopped dill and bay leaves to the pan.
Aromatic, rich mushroom soup, prepared at home, can be eaten. Bon appetit!
Soup with champignons chicken broth
If you are tired of high-calorie soups with meat, and light vegetable soups are not at all attractive, then prepare mushroom soup with chicken broth. After all, it perfectly combines lightness and satiety, and at the same time it turns out incredibly tasty.
In our recipe, champignons will be used as mushrooms, which can be bought at any time of the year. So, for mushroom soup with champignons you will need:
Ingredients
- 2.5 liters of chicken broth;
- 0.5 kg fresh champignons;
- carrot;
- onion - one head;
- 5-6 potatoes;
- fresh greens;
- a couple of garlic cloves;
- refined oil;
- salt and pepper.
Making mushroom soup with chicken - detailed recipe with photo:
Pour the broth into a pan of suitable capacity and place on the fire. Peel the potatoes and throw a couple of them whole into the pan. Salt the water.
While the potatoes are cooking, finely chop the onion and grate the carrots. Then lightly fry the vegetables in refined oil.
Wash the champignons thoroughly in cold running water. Dry with napkins and cut into slices, but not too thin. You also lightly fry the champignons in vegetable oil. Just before turning it off, lightly pepper and add some salt.
While the ingredients for cooking the mushroom soup are being prepared, the potatoes, which were cooked whole, will become soft and crumbly. Take a fork and mash it. Cut the remaining peeled potatoes into medium pieces and throw them into the water.
Wait for the boil to resume and add the fried champignons. Following the mushrooms, add the vegetable frying.
Finely chop clean greens, press the garlic in a press and throw it all away when the potatoes are completely cooked. Check the champignon soup for salt, season it a little with ground pepper and turn it off after a couple of minutes. Cover with a lid and let the mushroom soup brew.
Serve the chicken soup with champignons hot. And fresh sour cream is perfect as an addition. The mushroom soup is aromatic and very tasty.
Soup of dried white mushrooms with noodles and potatoes Soup with dried white mushrooms taste qualities differs sharply from broths prepared with other types of mushrooms, and only in better side. This dish will add some variety to your everyday routine. dinner table.
It cooks very quickly, and at the same time contains a lot of vitamins and microelements that residents of big cities lack.
However, it should be remembered that for children under 7 years old, mushrooms are hard on the stomach, and therefore it is better for children not to cook soup from dried mushrooms.
Some practical advice on cooking yourself delicious soup from forest mushrooms.
To make porcini mushroom soup truly delicious, you need to follow the following recommendations:
- We carefully select the product. The color of dried mushrooms should be uniform, and the surface should be free of wormholes and mold;
- you can taste the white ones, dried mushrooms and if some of them are bitter, they are put aside. Such ingredients will make the broth tasteless;
- before cooking, the ingredient is soaked for several hours in cold, boiled water. In this case, the dried mushrooms will absorb required quantity moisture and will reward the broth with an unforgettable aroma;
- to emphasize the aroma of porcini mushrooms, they are soaked in milk before preparing the soup;
- Mushroom water (this is the one obtained as a result of soaking the product) should never be poured out. It is used for further cooking of mushroom soup.
Ingredients
- 70 g dried porcini mushrooms;
- 3 medium potatoes;
- medium sized carrots 1 pc.;
- small onions 1 pc.;
- 20 g butter;
- up to 5 tbsp. l. small vermicelli;
- Bay leaf and ground pepper;
- greens for decoration (divided onions and dill).
Mushroom soup made from dried porcini mushrooms with thin noodles - step-by-step recipe with photos
Mushrooms must be carefully inspected and sorted before cooking. Then they are poured with cold, boiled water and left for 3 hours.
After the time has passed, the mushrooms are removed from the resulting brine and washed again. The resulting water must be filtered through several layers of gauze. As a result, possible debris and sand are filtered from the liquid;
Then they do it at their own discretion. Some people like their mushrooms fried, so they put them in a frying pan. Some people prefer boiled porcini mushrooms, and therefore boil them in water (the same one obtained after soaking the product). But in any case, we cook soup from dried mushrooms in brine. Mushrooms are fried and boiled for 20 minutes;
In the meantime, while the mushrooms are cooking, let’s get to the vegetables. Potatoes, carrots and onions are peeled. The potatoes are cut into cubes, the carrots into strips, and the onions are simply finely chopped.
If the dried mushrooms have been boiled, then after 20 minutes the potatoes are added to the broth. If they were fried, then the brine water is poured into a saucepan, brought to a boil, and mushrooms and potatoes are added there. All this is added salt. Sauté onions and carrots on the stove over low heat. When ready, add it to the saucepan.
When the mushroom soup is almost ready (the potatoes fall apart when pressed), add vermicelli to the pan. Cook for another 2-3 minutes, stirring continuously. At the end of cooking, season the mushroom soup with ground pepper. Ready.
Fragrant soup with wild mushrooms and thin vermicelli, served in portioned plates with green onions and dill. The dish can be supplemented with sour cream. Very tasty if regular bread replace with salted crackers.
Mushroom soup made from frozen mushrooms - the most delicious recipe If you don't have fresh or dried mushrooms at home, make mushroom soup from frozen ones. They are sold in supermarkets at any time of the year. The recipe is universal; preparing mushroom soup from frozen mushrooms at home is as easy as shelling pears. Write it down!
Required
- chicken broth - 2.5 l (can be cooked from any part of the chicken);
- any frozen mushrooms - 500 g;
- onion - 1 pc.;
- potatoes - 500 g;
- vegetable oil 4 tbsp;
- olive oil 3 tbsp. l.;
- flour - 2 tbsp;
- dry or fresh dill;
- salt pepper.
How to cook frozen mushroom soup
Thawed, washed, prepared and cut into small pieces mushrooms, pour in chicken broth and place on high heat until boiling; after boiling, turn down the heat and let simmer for 15 minutes.
In a saucepan on olive oil Simmer the onions and carrots over low heat for about 10 minutes. Combine chicken and mushroom broth with the ingredients, add the potatoes and cook everything together for another 10-15 minutes. Adding in 5 minutes. flour fried completely in butter. IN ready dish add dill. The soup is ready.
Video: mushroom soup with meatballs Products:
- For soup: champignon mushrooms - 400 g;
- potatoes - 2 pcs. big size or 4 small ones;
- carrots and onions - 1 pc.;
- some green onions;
- sour cream for dressing (optional);
- salt and pepper - based on personal preference;
- For meatballs:
- homemade minced meat (pork and beef in equal proportions) - 200 g;
- salted peeled pistachios - 25 g (optional);
- garlic - 2 cloves;
- some greenery;
- 1 egg;
- salt and pepper to taste.
To prepare mushroom soup with meat, use both pork and beef. Even when preparing soup with turkey or chicken broth, you get tasty dish. Brew the soup with rice and vermicelli. It is very important to add vegetables and herbs: then the soup will be not only nutritious, but also healthy.
Mushroom soup with beef will help diversify your usual diet, the recipe of which we suggest all housewives take note of. For this dish you will need the following components:
- 300 grams of beef;
- 300 grams of chanterelles;
- carrot;
- celery;
- 4 potatoes;
- laurel leaf;
- spices;
- vegetable oil;
- greenery.
First you need to prepare the beef. Cut it into small cubes. Peel the onions, carrots and finely chop the vegetables. Cut the celery into slices. Peel the chanterelles, wash them, cut them into small slices.
Heat a Dutch oven and quickly fry the beef over high heat until golden brown. The meat must be stirred constantly so that it does not burn. Then put it into a saucepan, pour boiling water, add spices to taste. Cook over low heat.
During this time, fry the chanterelles and then send them to the beef. Fry the vegetables in a small amount of oil. At the next stage, transfer them to the stew and cook until the chanterelles and beef are completely cooked.
When the broth is ready, you need to remove the bay leaf from it and season with chopped garlic. Before serving, sprinkle the food with herbs.
Secret soup recipe for pork loversSome housewives prefer to cook pork rather than beef. Mushroom soup with pork in this case can become a signature dish. We offer a recipe for such a dish. There is no need to fry vegetables while preparing the soup. Mushroom soup is being prepared meat broth.
The ingredients for the dish are as follows:
- 250 grams of pork pulp;
- 130 grams of fresh champignons;
- 3 pieces of potatoes;
- half a carrot;
- bulb;
- spices;
- 2.5 liters of water.
Cut the pork into medium cubes and place in a saucepan. Fill it with water, add half an onion and half a carrot ring. Place the pan on gas. When the water boils, remove the foam, add salt and cook the meat over low heat for about 25 minutes. Then remove the onion from the pan.
Peel the potatoes, cut into small cubes. The champignons need to be cut into slices. Next, send them to boiling meat broth. Cook the stew for half an hour, reducing the heat. If necessary, you can add hot water.
Then add spices to the soup, mix everything and leave to cook for another 10 minutes. At the end of cooking, add finely chopped garlic.
Remove the pan from the heat, cover the soup with mushrooms and meat with a lid. It should sit for 15 minutes.
When serving the food, sprinkle the soup with herbs.
Recipe for meat stew with mushroomsThe list of ingredients for the dish is as follows:
- 500 grams of pork;
- 300 grams of champignons;
- 2 pieces of onion;
- carrot;
- 3 pieces of potatoes;
- 100 grams of vermicelli;
- vegetable oil;
- spices.
Place a piece of pork in a saucepan, pour cold water, cook over medium heat.
If the broth has been prepared previously, it should boil and cut the boiled pork into pieces.
When using fresh or frozen mushrooms, you must immediately add them to the stew and boil them along with the meat.
The dried product should be pre-soaked for 3 hours in warm water before preparing the dish. To make the broth rich and aromatic, you need to add onions and carrots.
You can add any type of mushroom to the recipe. The interesting taste of the stew is obtained by using several types of product.
While the pork and champignons are being prepared, peel and chop the onions and carrots. Heat a frying pan and fry the onion a little. When it is browned, add carrots and simmer for 2 - 3 minutes. Then add potatoes to the vegetables, fry a little and put all the ingredients in the pan with the pork and champignons.
Reduce the heat and continue cooking the stew for another 15 minutes until the potatoes are completely cooked.
Then add small noodles and cook for another 5 minutes. Sprinkle with herbs before serving. To add a piquant taste, you can put a piece of soft cheese on the plate.
Vegetable soup recipeWe suggest making soup with mushrooms and cabbage. Step by step recipe will help with this. To make the dish, you need to follow the steps:
Mushroom stew is a very tasty dish, and if you add meat to it, it will taste much brighter. Preparing the broth is quite simple, even a novice housewife can handle the dish, the main thing is to follow the recipe.
Recipe for soup with mushrooms and meat:
To make the mushroom soup rich in flavor, you can cook it in meat broth, such as pork. First, cut the lean pork into pieces, add some onion and chopped carrots to the pan. Pour water and cook meat broth for 30 minutes.
Add peeled and diced potatoes to the prepared broth, then immediately salt the soup and add seasonings, based on personal preferences.
After the potatoes, immediately add long rice to the pan. You only need to add a couple of spoons, but in a few minutes it will boil and there will be much more of it, so don’t rush to increase the amount of cereal in the recipe.
Chop the remaining onions and carrots, wash the mushrooms for the soup, and cut them into small pieces. Fry mushrooms and vegetables in oil over medium heat. Then put it all in a saucepan, keep the soup with mushrooms and meat on the fire for another 10 minutes.
Add herbs to the finished soup to taste, for example, chopped green onions, dill, etc. Greens will gently highlight the taste and add a little contrast.
Try serving this entrée with toasted slices white bread or with delicious bruschetta with tomatoes. It will turn out very tasty! Soup with mushrooms and meat is ready!
