Mushroom soup with beans and potatoes - thick, nutritious and very tasty. It is suitable for a lean and vegetarian menu. You can cook it with a variety of products - with fresh or dried mushrooms, with red or white beans (by the way, canned also suitable), with pearl barley or rice. The soup turns out not only tasty, but also very beautiful, if you cook the products separately, and then pour them with clear broth and cook until the potatoes are ready.
The most fragrant mushroom soup, of course, is obtained from white mushrooms, but it will come out very well with regular chanterelles.
- Cooking time: 2 hours
- Servings: 6
Ingredients for mushroom soup with beans and potatoes
- 500 g of forest mushrooms (assorted);
- 60 g of pearl barley;
- 100 g dry beans;
- 200 g potatoes;
- 150 g onions;
- 100 g carrots;
- 1 chili;
- 3 bay leaves;
- salt, pepper, water, butter and vegetable oil, green onions - for serving.
Method of cooking mushroom soup with beans and potatoes
Heat butter and vegetable oil in a frying pan (approximately a tablespoon each). In the heated oil we throw the carrots chopped large and finely chopped onions. Fry the vegetables for 10 minutes until the onions become caramelized.
Put the fried vegetables in a soup pot.
We clean the potatoes from the peel, cut into large cubes, add to the roasted vegetables.
Next, put boiled mushrooms - in this recipe chanterelles and brown birch mushrooms.
Fresh mushrooms need to sort, thoroughly washed, cut into large. Pour mushrooms with water, bring to a boil, remove scale, salt and cook over low heat until cooked. Then fold in a colander, strain the broth.
At this stage, add boiled pearl barley. It is also necessary to boil the cereal, like mushrooms, before boiling until cooked - wash the barley, pour it into a saucepan, pour cold water in the ratio of 1 to 2. Boil it on low heat for about 30 minutes.
Now add the boiled beans.
If you have no finished beans, it will also have to be cooked until ready. First, soak the beans in cold water for several hours, then put in a saucepan, pour with plenty of water, boil on a low heat for about 1-1.5 hours after boiling.
Now that all the ingredients are in the pan, pour in the filtered mushroom broth. To it, you can add a cube of dry mushroom broth to enhance the taste.
Put chilli pepper in the soup, bay leaves, salt to taste, cook over medium heat for 20-25 minutes after boiling until the potatoes are tender.
Before serving, decorate the mushroom soup with beans and potatoes with finely chopped green onions, pepper with freshly ground black pepper, season with sour cream. Enjoy your meal!
This soup will have to be cooked for more than two hours if the hostess does not have boiled mushrooms, ready-made beans and barley porridge in the stash. I advise you to remember the recipe for the case when there are remnants of all the above products in the refrigerator - in this case, you can quickly build a very tasty first dish.