Pumpkin Soup With Bacon

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Recipe Category: Pressure-Cooker

Mushroom Barley Soup Pressure Cooker Recipe


  • :SERVES 6 to 8 • Cooker: 5- to 8-quart • Time: 20 minutes at HIGH pressure
  • 7 dried shiitake mushrooms
  • 3 cups water
  • ¼ cup olive oil
  • 1 large white onion, diced
  • 2 medium shallots, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 3 ribs celery, diced
  • 2 ripe plum tomatoes, seeded and diced
  • 6 to 8 ounces portobello mushrooms, stems discarded, caps sliced, then coarsely chopped
  • 12 to 16 ounces white or cremini mushrooms, sliced
  • 4 cups vegetable broth
  • ¾ cup pearl barley, rinsed and drained
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • sea salt and freshly ground black pepper
  • juice of 1 lemon
  • Method

  • Place the shiitake mushrooms in a small saucepan with the water
  • Bring to a boil, then remove from the heat and let soak for 20 minutes
  • Drain the mushrooms through a coffee filter set into a mesh strainer
  • Reserve the mushroom liquid
  • Remove and discard the stems and finely chop the mushrooms
  • Set aside
  • In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat
  • Add the onion and shallots and cook, stirring often, until the onion is soft, about 5 minutes
  • Add the garlic and cook, stirring, until just fragrant, 30 seconds; do not brown or it will get bitter
  • Add the carrots, celery, tomatoes, fresh and dried mushrooms, broth, and reserved mushroom liquid
  • Stir in the barley, thyme, and bay leaf
  • Close and lock the lid
  • Set the burner heat to high
  • When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  • Set a timer to cook for 20 minutes
  • Remove the pot from the heat
  • Open the cooker with the Natural Release method; let stand for 10 minutes
  • Be careful of the steam as you remove the lid
  • The barley should be tender and soup thickened
  • Discard the thyme and bay leaf
  • Taste and season with salt and lots of pepper
  • Stir in the lemon juice
  • Serve hot
  • The soup will thicken as it cools
  • Hungarian Mushroom Barley Soup: In place of the thyme and bay leaf, add 1 tablespoon dried dill and 1 tablespoon sweet Hungarian paprika
  • At serving, stir in 1 cup sour cream
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