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Recipe Category: Pressure-Cooker
Mushroom Barley Soup Pressure Cooker Recipe
Ingredients
: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
:PORTOBELLO PRIMER
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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