Mushroom Soup with Pearl Barley and Potatoes
Hot, hearty and made from affordable ingredients! This mushroom soup with pearl barley and potatoes is thick, rich and nourishing, yet simple to prepare. You can make it with button mushrooms, wild mushrooms or dried mushrooms.
Updated : 01 September, 2026
Easy
More than 1 hour.
Ingredients
200 grams
Champignon
1.1 liter
Water
3
Potato
1
Carrot
1
Onion
100 grams
Pearl barley
to taste
Ground black pepper
to taste
Salt
30 grams
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Instead of button mushrooms, you can use wild or dried mushrooms, although they will require different preparation. Choose a floury potato variety so the potatoes become soft and tender in the finished soup.
Step 2
Cover the pearl barley with boiling water and leave it to soak for 1 hour. Drain and rinse thoroughly, then place it in the saucepan in which you will cook the soup. Pour in the specified amount of water and bring to a boil. Skim off any foam, reduce the heat and simmer for 40 minutes.
Step 3
While the barley cooks, prepare the remaining ingredients. Rinse and dry the button mushrooms thoroughly and trim the ends of the stems. Cut the mushrooms into slices, half-slices or cubes. When using wild mushrooms, clean and precook them as required for the particular variety. Soak dried mushrooms for 2–3 hours before cooking.
Step 4
Heat the vegetable oil in a frying pan. Peel the onion, cut it into small cubes and add it to the hot oil. Cook over medium heat, stirring, until the onion becomes translucent.
Step 5
Rinse and peel the carrot, then coarsely grate it. Add it to the onion and cook for a few more minutes, stirring, until softened.
Step 6
Add the sliced mushrooms to the vegetables. Cook, stirring occasionally, until the mushrooms release their liquid and most of it evaporates.
Step 7
Rinse and peel the potatoes, then cut them into small pieces.
Step 8
After the barley has cooked for 40 minutes, add the potatoes to the saucepan. Bring back to a boil and cook for about 15 minutes, until the potatoes are completely tender.
Step 9
Season with salt and ground black pepper. Add the sautéed mushrooms and vegetables, stir and bring the soup to a boil. Remove from the heat and serve immediately.
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