Portobello Mushroom & Barley Soup

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

by JL goes Vegan: Food & Fitness with a side of Kale

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

Instructions

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.

Tagged as: pressure cooker, recipe, soup

http://www.betterwithveggies.com Heather Blackmon

This looks delicious – I still need a pressure cooker, but I could cook this the “long” way too. I love the picture of the soup and spoon over the bamboo (?) mat!

http://jlgoesvegan.com JL

Thank you! Yes, it’s a bamboo mat — fun, huh? Was so excited to “see you” in boot camp last night!

http://www.betterwithveggies.com Heather Blackmon

Me too – it was great to see your name on the list! I’m excited to learn as much as I can over the next few weeks. Hoping to figure out the hangout thing tomorrow night.
http://www.betterwithveggies.com Heather Blackmon

Me too – it was great to see your name on the list! I’m excited to learn as much as I can over the next few weeks. Hoping to figure out the hangout thing tomorrow night.

http://bittsblog.blogspot.com bitt

So jealous of your pressure cookers. We soak a lot around here. The soup sounds tasty.

http://jlgoesvegan.com JL

It’s a new favorite!

Bianca-Vegan Crunk

This sounds so awesome. I NEVER use my pressure cooker. In fact, I think I’ve lost the pressure cap anyway. I had one bean explosion, and I vowed to retire it for good. But I might try this the slow-cooked way.

http://jlgoesvegan.com JL

I was terrified when I got the first one but now I actually even leave the kitchen when they are going! LOL

http://veganforthewin.wordpress.com/ Carrie

that soup looks so great for a cold winter day!

http://jlgoesvegan.com JL

Thanks, Carrie!

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http://www.thegirltalks.com/ Kelsey

I’ve never cooked with a pressure cooker before. I watched my friend do it, and I’ve seen my parents do it.
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