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Ingredients
- 8oz mushrooms. sliced
- 4 cups vegetable broth, low sodium
- ½ cup barley, pearled
- 2 celery stalks
- 1 carrot
- ½ onion, diced
- 2 tablespoons olive oil
- ½ teaspoon marjoram
- ½ teaspoon sage
- ½ teaspoon parsley
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½ teaspoon ground black pepper
2 bay leaves
salt to taste
source https://www.abellkitchen.com/2019/01/instant-pot-mushroom-barley-soup-recipe.html
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Instructions
- Set Instant Pot to saute setting and add olive oil. When oil is hot, add carrots, onions and celery. Saute for 4-5 minutes or until onions are just becoming translucent. Then add mushrooms and continue sauteing for another 3 minutes.
- Press cancel to stop the saute cycle and add vegetable broth. Use a wooden spoon to deglaze the bottom of the pot (scrape the any cooked-on bits). Add herbs, barley, salt and pepper. Stir well.
- Secure lid and cook on manual (pressure cook) on high for 20 minutes.
- Let natural release for 10 minutes, then quick release the rest. Remove lid, remove the bay leaves and stir. You're now ready to serve.
Recipe source: recipeteacher
source https://www.abellkitchen.com/2019/01/instant-pot-mushroom-barley-soup-recipe.html
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