Sunday morning I slept in, choosing to skip my regular longish weekend run because my body was still sore from my fall and I wasn’t at all interested in running in the six inches of snow on the ground, anyway. I enjoyed a very lazy morning and by the afternoon had lots of energy and was ready to tackle some bulk cooking. I suddenly remembered that there was a box in the hallway that arrived while I was in Woodstock. My second pressure cooker!
I tore into the box like a kid at Christmas, put it together and soon I had two pressure cookers rockin’ on the stove.
I made pinto beans in the smaller (4 quart) pressure cooker–which later became refried beans–and I made this soup in the 6 quarter pressure cooker.
Portobello Mushroom & Barley Soup
Ingredients (Makes 6 – 8 servings)
- Avocado oil (or vegetable oil of your choice, optional)
- Half a yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 3 celery stalks, diced
- 2 large portobello mushrooms (6 oz), sliced, then sliced again
- 1 tomato, diced
- 3/4 cup pearled barley (dry), rinsed and drained
- 3 cups vegetable stock (I used my spicy homemade stock!)
- 4 cups water
- 2 thyme sprigs (dehydrated from fresh)
- Salt and pepper to taste
- Heat oil (or water/vegetable broth) in an uncovered pressure cooker.
- Add garlic and onion and saute for a few minutes.
- Add celery and carrot and saute for 3 – 5 minutes.
- Stir in mushrooms, tomato, barley, stock and water and thyme.
- Cover and bring to pressure.
- Cook at pressure for 20 minutes.
- Remove from heat and allow pressure to release naturally.
- Salt and pepper to taste.
This recipe made me immensely happy because it was downright delicious and it was so freaking wholesome! Whole vegetables and a whole grain prepared with my own homemade vegetable stock made completely from more whole vegetables.
What made me even happier, though, was my omnivore husband’s response when I asked him to taste it. “Can we have this for dinner?” Yes. And we did.