Loaded Vegetable, Mushroom & Barley Soup
Submitted by Gale
Mushroom and barley soup made in the pressure cooker, loaded with carrots, celery, leeks and two kinds of mushrooms. Chewy pearl barley and a bright dill finish make this a hearty, meatless one-pot bowl.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minTwo kinds of mushrooms do the work here: dried ones steep in the stock and release a deep, woodsy savor, while fresh quartered caps add meaty bite. Pearl barley swells as it cooks under pressure, thickening the broth into something closer to a stew than a thin soup.
The pressure cooker collapses what would be an hour of simmering into about twenty minutes, so the carrots, celery and leeks stay sweet instead of going to mush. One trick worth following: reserve half the dill and stir it in raw at the end. Cooked dill fades fast, but that fresh handful keeps the whole pot smelling like a garden.
Lima beans and a chopped green pepper round it out, turning one pot into a full meal.
Kitchen Tips
- Make sure no bits of onion or garlic are stuck to the bottom before you lock the lid. Scorched scraps can trip a burn warning and turn the broth bitter.
- If your dried mushrooms are leathery, soak them in a little warm stock first, then pour that soaking liquid into the pot for extra depth.
- Barley keeps drinking up liquid as it sits, so leftovers thicken overnight. Loosen with a splash of stock when reheating.
Variations
- Swap cilantro for the dill for a brighter, herbier bowl.
- Stir in a spoonful of miso or a splash of soy at the end for a deeper umami hit.
- Use oil instead of butter to keep it fully plant-based.
Ingredients
Directions
Heat the butter in the cooker. Sauté the garlic, onions, and optional leek, stirring frequently, until the onions are golden brown, about 4 to 5 minutes.
Stir in the remaining ingredients except the salt, reserving ½ cup of the dill or coriander. Make certain that no bits of onion or garlic are sticking to the bottom of the cooker. Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure, and cook for 22 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Discard the bay leaves and stir in the reserved dill or coriander. Add salt to taste and serve.
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