9 hours ago
Saturday, February 7, 2009
Barley Soup - using a pressure cooker
Barley Soup (using a pressure cooker)
On my comfort-needing day, I also made barley soup, another real comfort measure. You may have noticed that I make it quite frequently, and that is indeed so, because it is one of my favorites. I thought I would share the recipe with you, in case you ever need to be comforted.
Onions, two cups chopped
Some olive oil
Garlic, about 6 cloves sliced thinly (you can see that I like garlic and onions)
Carrots, about one cup sliced thinly
Celery, about two cups sliced thinly
Mushrooms, in this case, two portobellos
Spinach, about two cups chopped
½ cup pearl barley
Six cups hot vegetable broth*
Salt, pepper, herbs of your choice (I used basil today – very comforting)
A few little tomatoes cut in half (not necessary, of course – I just had them on hand.)
Fry the onions and garlic in a few tablespoons of olive oil until the onions are translucent. Add the mushrooms and give them a few turns. Add the carrots and celery, and give them a few stirs. Stir in the barley. Add the hot broth, the spinach and the tomatoes if you are using them. Add the pepper and herb du jour.
Bring it to full pressure, cook on full pressure for 18 minutes. Let it cool naturally. It’s not quite a meal in minutes, but almost.
(*look in the Kosher department for nice vegetarian broth mixes)