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Mushroom and Barley Soup

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    On a cold day, there is nothing more comforting than this soul-warming soup ... except how little time is needed to prepare it!

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    2 Tbsp (30 mL) extra-virgin olive oil1/2 cup (125 mL) finely chopped onion2 garlic cloves, minced1 Tbsp (15 mL) finely chopped fresh thyme2 fresh sage leaves, finely chopped1/2 tsp (2 mL) freshly ground black pepper1 lb (450 g) assorted mushrooms, sliced1 cup (250 mL) pearl barley, rinsed8 cups (2 L) low-sodium vegetable stock2 cups (500 mL) finely chopped spinach leaves

    Heat oil in pressure cooker over medium-high heat. Add onion, garlic, thyme, sage, and pepper; cook for 2 minutes, or until onion begins to soften. Add mushrooms, barley, and vegetable stock. Lock lid in place and cook at high pressure for 8 minutes.

    Release pressure naturally by moving pressure cooker from heat source, waiting for pressure indicator to show no pressure left. Remove lid, stir in spinach, taste, and adjust seasoning.

    Serves 8.

    Each serving contains: 151 calories; 4 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 25 g total carbohydrates (1 g sugars, 5 g fibre); 141 mg sodium

    source: "Pressure Cooking", alive #372, October 2013

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    Mushroom and Barley Soup

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