Bean soup can be found in almost every kitchen in the world, and each of the individual soups will have its own national characteristics. Dishes from, in particular soups, are very popular in Mexican and American cuisine.

There, bean soups are prepared with the addition of a large amount of spices and tomatoes. The famous Mexican soup with beans and hot chili peppers is known all over the world.

Recipes for soups with beans are varied due to the fact that they combine perfectly in taste with many foods. The most delicious and popular soups include soup with beans and mushrooms, chicken, barley, tomato and vegetables.

To prepare soups, they use not only red beans, but also white, fresh or frozen green beans, and even canned ones. As you can see, the choice of beans for making soups is quite varied and large.

The soup with beans and mushrooms is very tasty. If you are looking for a delicious and easy bean soup recipe, then I think you will like this recipe.

Soup with beans and mushrooms, step by step recipe which we will look at below, will be cooked in lean vegetable broth, which is why it turns out to be low-calorie and vegetarian, which allows you to use it during a diet. If you want to make a more satisfying soup, cook it with meat broth. The amount of ingredients is calculated for a 2.5 liter pan.

Ingredients:

• Beans - 200 gr.,
• Champignons - 200 gr.,
• Chicken flavored seasoning - 1 tbsp. spoon,
• Onion - 1 pc., or half an onion,
• Potatoes - 3-4 pcs.,
• Carrots - 1 pc.,
• Bay leaf - 2 pcs.,
• Ground black pepper - a pinch,
• Vegetable oil for frying - about 3 cups. spoons,
• Salt - to taste

Bean and mushroom soup - recipe

Wash the beans. Fill with cold water and leave to steep overnight.

During this time it will become soft, which will significantly reduce its cooking time. Place the beans in boiling water.

Boil for 20 minutes until half cooked. If you overcook it, it will completely disintegrate in the soup.

Peel the potatoes. Cut it into medium-sized pieces as for soup.

As standard, as for any other types of soups, for soups with beans and mushrooms you will need an onion. Cut half the onion into cubes. You can boil the whole onion in vegetable broth, and then remove it five minutes before the end of cooking the soup.

Wash the mushrooms, in our case champignons. Cut into thin slices. Instead of champignons, you can use fresh oyster mushrooms or boiled wild mushrooms.

Grate the carrots on a medium grater. So, now all the ingredients for making soup with beans and mushrooms are completely ready. Place potatoes into boiling water.

While it is cooking, fry the carrots and onions in vegetable oil in a separate frying pan.

15 minutes after boiling, add the roasted vegetables to the soup.

Since the soup was not cooked in meat broth, for additional taste and aroma I recommend adding a chicken-flavored bouillon cube (loose seasoning) to it.

Add bay leaf and a pinch of salt to taste, keeping in mind that the seasoning is already quite salty.

Stir bean soup.

Add chopped champignons.

Add boiled beans.

Boil the soup for about 10 minutes more.

As soon as you see the beans want to cook, remove the pan from the heat. Serve the soup by pouring it into bowls and sprinkling with fresh herbs.

Soup with beans and mushrooms. Photo

Recently I found a very simple, but interesting and tasty version of soup with mushrooms - soup with beans and mushrooms. It cooks very, very quickly - less than 20 minutes, but it turns out really very tasty. This option is ideal for vegetarians or fasting people.

To prepare bean soup with mushrooms, take the ingredients from the list. Onions, carrots and garlic need to be peeled.

Grate the carrots on a coarse grater.

Cut the onion into small cubes.

Peel mushroom caps and cut into thin slices.

Fry onions, carrots and mushrooms in a small amount of vegetable oil.

Add cornmeal.

Mix well, fry for another 3-4 minutes. At this time, boil water in a saucepan.

Place the beans in a colander and rinse under running water.

Place the roast, beans, chopped garlic clove and bay into the pan at the same time. Cook for 10-15 minutes. Add salt and pepper to taste.

Add chopped parsley, turn off the stove, cover the pan with a lid and let the soup brew for about 20 minutes. Before serving, catch and discard the garlic.

The simplest, but very tasty soup with beans and mushrooms is ready. Enjoy!

Mushroom soup with beans will be a great solution, especially during the approaching frosts. After all, what could be more desirable in the cold season than a bowl of steaming and rich soup, which is able to warm the body from the inside no worse than any “hot” one.

Any soup requires a certain amount of care and skill from its creator, and this soup is no exception. So, beans require soaking to neutralize the substances in them that prevent the body from absorbing the beans. Mushrooms should also be placed in brackish water after washing and cleaning, but to preserve beneficial components that oxidize in air and become useless for health.

When preparing any type of soup, regardless of the number of ingredients, a special role is played by imparting or enhancing the aromatic qualities of the dish. Coriander, mint or bay leaf can serve as an assistant in this matter to offset the strong smell of boiled beans. A complex of tarragon, hot pepper, parsley and marjoram will help accentuate the meaty aroma of mushrooms.

The variety of taste qualities of various mushrooms also expands the picture of savory sensations of each new variation of the soup. As for what you can add to mushroom soup with beans, the possibilities are unlimited: vegetables and meat, cheeses, eggs, crackers and dressings - the choice is truly amazing!

How to cook mushroom soup with beans - 20 varieties

Also known as Tuscan, the simplest version of this soup without any unnecessary tricks. Intoxicating, penetrating to the very core with its combination of aromas, this hot dish will saturate the body with energy and warmth - truly an ideal solution, both in rainy weather and in the icy season of snow and blizzards.

Ingredients:

• Dry mushrooms (champignons or porcini) - 40-50 gr.
• Onions - 1 pc.
• Corn flour - 75-90 gr.
• Canned beans (white or red) - 1 can
• Vegetable oil - 45 ml.
• Mushroom broth (dry) - cube/60 g.
• Tomato (to taste) - 2-3 pcs.
• Carrots (to taste) - 1-2 pcs.
• Garlic (to taste) - 2-3 heads
• Celery (to taste) - a couple of sprigs

Preparation:

In a small container, soak the mushrooms in 500 ml. slightly salted water. While the mushrooms are steeping, finely chop the onion.

Fry the onion in vegetable oil in a frying pan until golden brown.

Add corn flour, mix thoroughly for 3 minutes. Make sure that the onion is covered with flour on all sides.

Add a saucepan with water to the fire, throw in the broth concentrate, stir for up to 3 minutes. Add soaked mushrooms along with water. Cook the resulting volume of 2 liters until boiling.

To obtain a richer broth, you can add finely chopped carrots and 2-3 ripe tomatoes cut into pieces. Garlic or celery will help give a stronger aroma and taste.

Then add the onions fried in flour and boil again. 5 minutes before the end, pour in the beans, but without the juice, and stir until the end of cooking.

Add salt, pepper or sour cream to each serving to taste. Borodino bread will enhance the taste and pleasure of the soup.

Bean soup "Forest"

What could be more nutritious than a basket of wild mushrooms? Only the soup made from them is beautiful and tasty, a real feast for a gourmet.

Ingredients:

• Red beans - 50-70 g.
• Honey mushrooms - 80-100 g.
• Porcini mushrooms - 40-60 g.
• Saffron milk caps - 60-100 g.
• Chanterelles - 60-100 g.
• Boletus/boletus - 50-80 g.
• Pickled small apples - 60-180 g.
• Carrots - 1-2 pcs.
• Onions - 2 heads
• Potato - 1 pc.
• Salt, spices (optional)
• Greens (juniper, dill, strawberry leaves) - 3-4 leaves or bunches

Preparation:

Soak the beans for 4 hours to swell; drain the water several times.

Cut the washed mushrooms into half into caps and stems, leave half, add cold water and cook for about 30 minutes.

Place the apples cut into slices.

Then add the swollen beans, and after another 20 minutes - chopped onions and carrots, after 10 - potatoes.

Add herbs before finishing cooking.

The dish can be prepared either in a slow cooker or the old fashioned way, by hand. The cheesy taste pleasantly complements the taste picture.

Ingredients:

• Potatoes - 450-600 g.
• Canned beans - 1 can
• Champignons, honey mushrooms or chanterelles - 250-300 g.
• Carrots - 1 pc.
• Tomato - 1 pc.
• White onion head - 1 pc.
• Processed cheese - 3 pcs. or 120g.
• Greens (optional) - 2-3 bunches
• Salt (optional)

Preparation:

Cook the diced potatoes until boiling and about 12 minutes on top.

Finely chop the mushrooms and onions, grate the carrots.

One by one, first fry the carrots and onions, then fry the mushrooms until half cooked in a frying pan, then add them to the soup.

Drain beans before adding. Readiness is determined by the potatoes.

It is better to freeze the cheeses before adding them, then cut them with a grater and place them in a saucepan.

Soft cheese, on the contrary, should be spooned directly into the soup.

Keep on low heat until the cheese is completely dissolved, stirring consistently.

Traditional Chinese soup with the addition of native mushrooms will become an even more nutritious treat.

Ingredients:

• Noodles - 350 g.
• Any mushrooms - 200 g.
• Green beans - 220 g.
• Egg - 1 for each serving
• Small white onion - 2 pcs.
• Bell pepper (red) - 2 pcs.
• Chili pepper (optional) - 3 pcs.
• Soy sauce - 50 g.
• Vegetable oil - 1-2 tbsp. l.
• Onions - 3 bunches
• Salt (optional)
• Curry (optional)

Preparation:

First, boil the long Chinese noodles.

Fry the onions cut into half rings in oil, to which add slices of mushrooms and sweet peppers, cut into strips.

Cook for 6 minutes, then add green beans and continue to simmer for another 7 minutes.

Sprinkle red pepper with soy sauce and place in a frying pan, pour out the remaining sauce.

Add boiled vermicelli and fry for about 5 minutes.

After putting it on a plate, add a little boiling water, put two halves of a boiled egg or pour one raw one.

Sprinkle green onions on top.

The entire Transcarpathian cuisine is characterized by a love for a huge amount of garlic, from which porcini mushrooms begin to emit a thicker, richer aroma.

Ingredients:

• White beans, “Yaska” variety - 250 g.
• Fresh porcini mushrooms - 300 g.
• Potatoes - 4 large pieces.
• Carrots - 3 small pieces.
• Celery - 1 bunch
• White onion head - 1 pc.
• Sour cream - 180-200 g.
• Parsley - 2 medium pieces.
• Butter - 2 tbsp. l.
• Vegetable oil - 3-4 tbsp. l.
• Black pepper - 4 peas
• Vinegar - 2 tbsp. l.
• Salt (optional)
• Bay leaf (optional) - 3 leaves
• Head of garlic - 3 whole pieces.

Preparation:

Prepare the beans the night before and cook them in the morning just to be on the safe side. Also soak porcini mushrooms in water with vinegar for an hour or two, and then boil.

Cut the potatoes into large cubes and fry in vegetable oil for no more than 4-5 minutes.

Place them in boiling water, pouring in the mushroom broth.

Cook over low heat. Finely chop the greens, celery and carrots using a fine-mesh grater and add to the potatoes.

Also add all the cloves of 2 heads of garlic, mashed into the pulp. Cook for 20 minutes.

During this time, grind half of the cooked beans in a blender along with a handful of boiled potatoes to a thick consistency.

Add mixture to soup.

Fry the boiled and chopped mushrooms along with the onions for a minute, then throw them into the pan.

Half a minute before it’s ready, add sour cream, pepper, and bay leaf. Add 2 tablespoons of the remaining beans to each plate, add herbs and a clove of garlic.

Here we present an option with pearl barley, since its dense structure, taste and ability to absorb water much more than other cereals make it an interesting addition to beans and mushrooms.

You can use any cereal as a cereal, depending on how rich you want the soup to be. Also take into account certain useful elements that are part of a particular cereal. Each grain requires its own cooking time.

Ingredients:

• Small beans, white - 30-50 g.
• Green peas - 40-60 g.
• Yellow peas - 40-60 g.
• Pearl barley - 90-110 g.
• Onions - 1 pc.
• Carrots - 2 pcs.
• Potatoes - 0.5 pcs.
• Dried champignons - 80 g.
• Garlic - 6 cloves
• Celery - 3 bunches
• Parsley - 2-3 bunches
• Spices (optional)

Preparation:

Place the pre-soaked beans along with both types of peas and pearl barley on the bottom of the pan, add water and cook.

A little later, add chopped carrots, potatoes, mushrooms, celery and garlic.

Bring the entire mixture to a boil, then reduce the heat and cook for another hour and a half.

Garnish with parsley sprigs.

Dried mushrooms, despite their aging, retain all nutrients. But beans here are still the main ingredient, the taste of which is not shaded by anything.

Ingredients:

• Tender pork - 300 g.
• Potatoes - 4 pcs.
• Large carrots - 2 pcs.
• Any dry mushrooms - 80-120 g.
• Red beans - 100 g.
• Sour cream, spices (optional)

Preparation:

Soak mushrooms and beans in cold water for several hours.

At this time, fry the onions and carrots over the fire. After which we cut the mushrooms into thin slices.

We throw the beans into boiling water, where we cook them for 30 minutes. Add potatoes and mushrooms and cook for another 1.5 hours.

Place the sliced ​​pork into the soup and add the onions and carrots. Cook everything for at least an hour over low heat.

Cucumbers and mushrooms give the soup a piquant saltiness.

If desired, you can add meat, but only tender meat (chicken, less often pork neck), since the salty broth will make the meat tougher.

Ingredients:

Marinated champignons - 250 g.

Pickled small cucumbers - 100 g.

Canned red beans - 1 can

White onion - 1 pc.

Garlic - 3-5 cloves

Vegetable oil - 5 tbsp. l.

Preparation:

Fry finely chopped onion for 3 minutes in oil. During this time, chop the mushrooms and cucumbers, which we add to the onion.

After 8-10 minutes, throw the beans into the pan along with the sauce and simmer over low heat for no more than 15 minutes.

Pour the entire mixture into a prepared pan with water, add all sorts of seasonings and cook for 20 minutes.

Thanks to the cream, a very delicate taste is achieved, which favorably presents the mushroom component. Good for a romantic evening.

Ingredients:

• White beans - 1500 g.
• Fresh porcini mushrooms - 120 g.
• Green peas, canned - 100 g.
• Egg - 2 pcs.
• Medium fat cream - 140 ml.
• Butter. - 2 tbsp. l. with a slide

Preparation:

Boil the beans in slightly salty water.

Mash the softened beans to a puree, then add cream and butter, as well as chopped mushrooms and peas.

Bring to full readiness.

Another version of the soup, which is very easy, both to prepare and to eat. And also very tasty!

Ingredients:

• Chicken breast - 250 g.
• Rice - 90-120 g.
• Eggplant - 0.5 pcs.
• Zucchini - 0.5 pcs.
• White onion - 0.5 pcs.
• Carrots - 1-2 pcs.
• Cherry tomatoes - 3 pcs.
• Celery - 1 bunch
• Green beans - 80 g.
• Champignons - 10 pcs.
• Rice vinegar - 3 tbsp. l.
• Soy sauce - 2 tbsp. l.
• Brown sugar - 1 tsp.
• Garlic - 2 cloves
• Chili pepper - 1 pc.
• Bell pepper - half

Preparation:

Cut the onion and carrots into small pieces, fry in oil until transparent.

Cut the sweet pepper and celery into strips and also add to the vegetables, a little later add zucchini and eggplant.

While the vegetables and mushrooms are stewing, prepare the fillet by cutting into small pieces and boiling for 5 minutes in boiling water.

Then add rice to it. Once the rice is ready, add the mixture.

A few minutes before finishing, add rice vinegar, sauce and brown sugar one at a time. Add grated garlic to the finished soup.

Lenten soup, thanks to its tomato aroma, will come in handy in inclement and rainy weather.

Ingredients:

• White beans, canned in their own juice - 1 can
• Any fresh mushrooms - 300-350 g.
• Any dry mushrooms - 50-150 g.
• Tomatoes in their own juice - 1-1.5 cans
• Onions - 1 pc.
• Small carrots - 2 pcs.
• Unscented vegetable oil - 3 tbsp. l.
• Salt, pepper, spices (optional)

Preparation:

Soak dry mushrooms in boiling water. Wash the fresh ones, cut off the stem and cut into small slices, then fry them under the lid until soft.

At this time, add thinly sliced ​​onions and grated carrots to the pan.

We remove the skin from each tomato, chop the pulp, and then add it to the pan with the vegetables.

They are followed by fried champignons, and after 5-7 minutes of boiling, swollen dried mushrooms are added.

Lastly, add the diced potatoes, add boiling water to the whole mixture and cook until tender.

Just before finishing, add beans and spices to taste.

The wine here acts as an accent to the meaty taste of the mushrooms. Beans, with their dense consistency, play a good shading role in the dish. But since alcohol overshadows the mild flavor of beans, it is recommended to use black beans, which have a stronger spicy flavor.

For whites and champignons, the ideal option would be red wine, but not very sweet. For lamellar mushrooms, such as chanterelles, dry white wine is suitable.

Ingredients:

• Black beans - 200 g.
• Dry white wine - 50-90 ml.
• Cream (3.2%) - 250 ml
• Champignons - 500 g,
• Onions - 1 pc.
• Dry white wine - 50 ml,
• Ghee - 1 tsp.
• Parsley - 2 bunches,
• Lemon juice - 2 tbsp. l.
• Carrots - 1 pc.,
• Celery - 100 g.
• Salt, pepper (optional)

Preparation:

Preparing the beans. We prepare broth using water from vegetables.

Marinate half the mushrooms in lemon juice. Fry the other half over the fire along with the onion, then grind them in a blender until creamy.

Place the resulting mixture in a saucepan, fill it with vegetable broth, add all the wine and cook until boiling.

10 minutes before readiness add pickled mushrooms, and 5 minutes before adding cream. Serve with parsley.

An interesting version of mushroom and bean soup with the addition of crispy dumplings.

Ingredients:

• Canned beans with vegetables - 500 ml.
• Champignons - 300 g.
• Small onion - 1 pc.
• Dill - 1-2 bunches
• Flour - 400 g
• Egg - 1 pc.
• Bay leaf (optional) - 3-4 leaves
• Salt (optional)

Preparation:

Peeled mushrooms into slices. Chop the onion and fry it in vegetable oil for 5 minutes.

Then add the beans and boil again. During this time, you need to beat the egg with a pinch of salt and 50 ml. water.

While stirring, gradually add flour until the mixture becomes thick and creamy.

Alternately dip a teaspoon into cold water and a pan with dough, then place it in the boiling soup against the wall until ready.

Garnish the finished soup with dill.

Morels, although they do not look very attractive, are very useful. And their specific taste will be well interrupted by lard and beans.

Ingredients:

• White beans - 150 g
• Dry morels - 3-4 large pieces.
• Onions - 1 pc.
• Lard - 50 g
• Parsley - 1 bunch
• Garlic - 2-3 cloves
• Vegetable broth -200 ml
• Olive oil - 2 tsp.
• Sea salt - half a tsp.

Preparation:

We prepare the beans the night before and soak the morels for half an hour. Fry the chopped lard in oil with the addition of onion and garlic.

After the golden color appears, add morels here.

Beat part of the boiled beans in a blender with the addition of half the fried mixture until smooth.

Pour the resulting mixture into the broth with the second part of the beans and heat to a low boil.

Add the second half of the morel mixture and sprinkle parsley on top.

Combining so many ingredients, it is very easy to cook an original and at the same time very familiar soup.

Ingredients:

• Red beans - 250-300 g.
• Half a chicken - 500-800 g.
• Champignon - 400 g.
• Onion - 1 head
• Carrots - 2-3 pcs.
• Potatoes - 2 pcs.
• Herbs, spices (optional)
• Salt (optional)

Preparation:

In a slow cooker or just prepare the beans.

Boil the chicken, remove the foam from it and add the beans.

Add finely chopped vegetables, as well as mushrooms, cut in half.

We determine readiness by looking at the potatoes, adding herbs and spices to taste.

This elegant creamy soup is perfect for a memorable evening to please your significant other.

Ingredients:

• White beans - 400 g.
• Mushrooms (ceps) - 200-300 g.
• Shrimp for salad - 150-200 g.
• Onion - 1 pc.
• Celery - 1 stalk
• Garlic - 2-3 cloves
• Breadcrumbs - 1 tbsp. l.
• Thyme - 2 tsp.
• Bay leaf - 2-3 leaves
• Olive oil (Extra Virgin) - 4 tbsp. l.
• Black pepper - 5-8 peas
• Parsley (optional) - 2-3 bunches
• Salt (optional)

Preparation:

Preparing the beans. Chop the vegetables and fry in one spoon of oil until golden brown.

First add the beans, thyme and pepper to the pan and add the vegetable mixture.

Sprinkle the shrimp with finely chopped parsley mixed with breadcrumbs, then bake in the oven or microwave in olive oil for about 5-7 minutes.

Grind the cooked mixture using a blender to a puree.

Add the prepared shrimp, pour in the remaining olive oil.

Very tasty bean soup on tender brisket with the addition of tasty and nutritious mushrooms.

Ingredients:

• Assorted beans (white, red and green) - 60 g each.
• Beef brisket - 400 g.
• Onions - 1 pc.
• Potatoes - 3-4 pcs.
• Dried mushrooms (boletus) - 110 g.
• Black pepper - 6-10 peas
• Bay leaf (optional)

Preparation:

Soak the beans for several hours. During this time, wash the meat under cold water and cook.

Then cut the finished meat into portions, and pour the swollen beans into the meat broth.

Also during this time you need to prepare the frying of carrots, onions, and mushrooms.

To do this, they need to be cleaned and chopped using a knife or grater.

After the golden crust appears, add the resulting mixture to the soup and cook until the beans are fully cooked.

Lastly, add the potatoes and cook until fully cooked.

There are as many as three separate soups mixed together here: mushroom, bean and vermicelli. It will be a very filling lunch!

Ingredients:

• Red beans - 70-80 g.
• Dried chanterelles - 50 g.
• Soup noodles - 80 g.
• Small carrot - 150 g.
• Potatoes - 200 g.
• Tomato paste - half a tablespoon,
• Salt, spices (optional)

Preparation:

Pre-soak the beans. Then drain the water, add 2 liters of cold water and put on fire.

After bringing to a boil, add the whole dried chanterelles and cook for 20 minutes.

Peel the potatoes and carrots and cut them into cubes, then add them to the pan.

After ten minutes, add tomato paste, followed by vermicelli and cook until the noodles are completely softened.

Suitable for vegetarians and those watching their figure, this soup, even without meat, is a real treasure trove of tasty and, most importantly, healthy nutrients.

The beautiful red color will give an additional attractive look.

Ingredients:

• White beans - 70-80 g.
• Mushrooms (any) - 400 g.
• Potatoes - 2-3 pcs.
• Beetroot - 1 pc.
• Tomatoes - 2 pcs.
• Onion - 1 head
• Small carrots - 1 pc.
• Celery root - 40 g.
• Sauerkraut - 150 g.
• Lemon juice - 2 tbsp. l.
• Spices (optional)

Preparation:

Prepare the beans the night before by filling them with water. Then drain, rinse, add fresh water and cook.

Quickly chop the washed mushrooms into cubes and cook in a separate pan until boiling, then add to the beans along with the broth.

Add chopped potatoes, grated beets, sprinkled with lemon juice, alternately with an interval of 5 minutes.

Remove the skin of the tomato, immerse it in boiling water for 30 seconds, and, cutting the pulp into pieces, also add to the beans.

Before adding onions, carrots and celery, they must first be fried in a frying pan for 5 minutes.

Cook the entire mixture until it boils and for about 15-20 minutes.

This cooking option will be an excellent solution in a situation where you need to feed your family as quickly as possible. Modern multicookers greatly facilitate and speed up the cooking process, while preserving all the nutrients and elements.

Ingredients:

• Beans - 90 g.
• Mushrooms (champignons) - 140-150 g.
• Potatoes - 4-5 pcs.
• Carrots - 2-3 pcs.
• Onion - 1 head
• Sour cream (optional) - 1 tbsp. l.
• Cilantro or dill (optional) - 2-3 sprigs

Preparation:

In this case, the process of soaking the beans can be significantly accelerated. A multicooker will help with this: beans placed in it, filled to the top with water, in the appropriate mode will be ready for further use in less than an hour.

While the beans are steeping, there is time to peel and chop the remaining ingredients.

At this point, the beans will be ready and all the products are poured into the container.

The timer is set to approximately 20 minutes.

Cold sour cream or herbs are added to taste.

Mushroom soup with beans and potatoes is thick, nutritious and very tasty. It is suitable for lenten and vegetarian menus. You can cook it with a variety of products - with fresh or dried mushrooms, with red or white beans (by the way, canned ones are also suitable), with pearl barley or rice. The soup turns out not only tasty, but also very beautiful if you cook the products separately, then pour clear broth over them and cook until the potatoes are ready.

The most aromatic mushroom soup, of course, comes from porcini mushrooms, but it will also work very well with ordinary chanterelles.

• Cooking time: 2 hours
• Number of servings: 6

Ingredients for mushroom soup with beans and potatoes

• 500 g wild mushrooms (assorted);
• 60 g pearl barley;
• 100 g dry beans;
• 200 g potatoes;
• 150 g onions;
• 100 g carrots;
• 1 chili pepper;
• 3 bay leaves;
• salt, pepper, water, butter and vegetable oil, green onions - for serving.

Method for preparing mushroom soup with beans and potatoes

Heat butter and vegetable oil in a frying pan (about a tablespoon of each). Throw coarsely chopped carrots and finely chopped onions into the heated oil. Fry the vegetables for 10 minutes until the onions acquire a caramel color.

Place the roasted vegetables in a soup pot.

Peel the potatoes, cut into large cubes, add to the fried vegetables.

Fresh mushrooms need to be sorted, washed thoroughly, and cut into large pieces. Pour water over the mushrooms, bring to a boil, descale, add salt and cook over low heat until tender. Then drain in a colander and strain the broth.

At this stage, add boiled pearl barley. Just like mushrooms, the cereals need to be boiled in advance until tender - rinse the pearl barley, pour it into a saucepan, add cold water in a ratio of 1 to 2. Cook over low heat for about 30 minutes.

Now add the boiled beans.

If you don’t have ready-made beans, you will also have to cook them until tender. First, soak the beans in cold water for several hours, then put them in a saucepan, add plenty of water, and cook over low heat for about 1-1.5 hours after boiling.

Now that all the ingredients are collected in a saucepan, pour in the strained mushroom broth. You can add a cube of dry mushroom broth to it to enhance the taste.

Add chili peppers and bay leaves to the soup, add salt to taste, cook over medium heat for 20-25 minutes after boiling, until the potatoes are soft.

Before serving, decorate the mushroom soup with beans and potatoes with finely chopped green onions, freshly ground black pepper, and season with sour cream. Bon appetit!

This soup will have to be cooked for more than two hours if the housewife does not have boiled mushrooms, cooked beans and leftover barley porridge in her stash. I advise you to remember the recipe in case there are leftovers of all of the above products in the refrigerator - in this case, you can quickly create a very tasty first course.