DOUBLE MUSHROOM BARLEY SOUP
Requiring just under 20 minutes cooking time, this flavorful soup, which is made with both fresh and dried mushrooms in a pressure cooker,is well suited to an impromptu supper with friends. If you wish, you may make this on the stovetop and simmer for serveral hours. Just serve with a whole grain bread and mixed greens salad. Adapted from Great Vegetarian Cooking Under Pressure and Country Living magazine. Enjoy! Soups like this are popular in the Northeast, Mid West, West, actually anywhere it gets cold!
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 6 quart pressure cooker, heat oil over medium high heat. Add the onions and garlic and cook 1 minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots, celery, bay leaves, dillweed, salt, and pepper.
- Lock lid into place; heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 18 minutes. Let pressure drop naturally or use quick release method(See note). Remove lid, opening it away from you, to allow any remaining steam to escape.
- (Or, if cooking on the stove top, simmer for about 2 hours, until desired consistency.).
- Discard bay leaves from soup and add more dillweed, salt, and pepper to taste. Soup will thicken considerably on standing. Thin to desired consistency with additional vegetble stock, if desired.
- Note* Some dried mushrooms must be soaked to remove sand and grit. In a small bowl, combine mushrooms and boiling water to cover by 1 inch. Cover and set aside until soft-15 to 30 minutes. Lift out soaked mushrooms, rinse carefully, and cut away any gritty sections. Strain the flavorful soaking liquid through cheesecloth or a coffee filter and use it in place of part of the vegetabvle broth called for in the recipe.
- Note*Quick Release:.
- If using an older model, set pressure cooker under cold running water, being careful not to run water over the pressure regulator, until no more st4am is released from under pressure regulator.Open lid away from you and allow any steam to escape. Alternatively, many new cookers have a stove-top release option. This method should be used with quick cooking foods that could become overcooked if allowed to stand under pressure.
- Naturally:.
- Turn off the heat and allow the pressure to drop on its own. This gentler method may take anywhere from 3 to 20 minutes and can produce better flavor and texture-but can also overcook some foods. When a recipe says to "let pressure drop naturally for 10 minutes", keep the lid in place for the required length of time, whther or not the pressure has already dropped, then release any remainign pressure using the quick release mehtod before removing the lid.
Nutrition Facts : Calories 124, Fat 2, SaturatedFat 0.2, Sodium 38.6, Carbohydrate 24.6, Fiber 5, Sugar 5, Protein 4
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Josi Harrell
[email protected]This soup was easy to make and really tasty. I'll definitely be making it again.
Sobahan Ali
[email protected]This soup is a great way to use up leftover mushrooms.
Islamic World pk
[email protected]I'm not a fan of barley, but I loved this soup. The mushrooms and broth were so flavorful.
Nusrat Mbogho
[email protected]This soup is so comforting and flavorful. It's the perfect meal for a cold winter day.
Sheeraz Shaikh
[email protected]I made this soup for a potluck and it was a big hit. Everyone loved it!
Tom Lohner
[email protected]This soup is delicious and healthy. I feel good about feeding it to my family.
Faizan shah
[email protected]I was looking for a new barley soup recipe, and this one did not disappoint. It's simple to make and packed with flavor.
Marissa B
[email protected]I've made this soup several times now, and it's always a hit. My family loves it!
Billie Statler
[email protected]This soup is a keeper! It's hearty, flavorful, and perfect for a cold winter day.
Jan Kurdi
[email protected]Easy to make and delicious! I used cremini and shiitake mushrooms, and the flavor was out of this world.
Solomon Juicy
[email protected]This soup is amazing! I'm not a huge mushroom fan, but this soup changed my mind. The barley and mushrooms are a perfect combination, and the broth is flavorful and satisfying.