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Mushroom Barley Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, Soup
Cuisine Vegetarian
Servings 4

Ingredients
  

  • 1 onion
  • 500 grams fresh mushrooms any type or combination
  • 2 tablespoons oil
  • 2 carrots
  • 1 stalk celery
  • 2 cloves garlic chopped
  • 3/4 cups barley
  • 1 tablespoon tomato paste
  • 6 cups water or vegetable broth
  • 1-2 tablespoons Tamari sauce
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Slice onion and mushrooms and saute in oil for 5 minutes in a large pot or pressure cooker.
  • Add the barley and liquid.
  • Cook for half an hour, or 10 minutes in the pressure cooker after it has reached full steam. Let the cooker cool off before opening to avoid barley starch shooting all over the room. If you don’t have time for this, cook everything together, except for parsley) for 20 minutes and then let depressurize naturally.
  • Add sliced carrots, sliced celery, garlic, and Tamari sauce. Cook again for 30 minutes, or 10 in the pressure cooker.
  • Add parsley and serve.
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