Barley Soup with Potatoes and Mushrooms
30 minutes
This potato, mushroom and barley soup is idea for bringing something warm and nourishing to the table in no time. With a pressure cooker it is ready in under 30 minutes.
tea
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Ingredients
Serves: 6
- 8 cups water
- 1 vegetable stock cube
- 200g potatoes, peeled and sliced
- 1 carrot, sliced
- 1/2 onion, diced
- 1 zucchini, sliced
- 200g mushrooms
- 350g barley, precooked
- salt, to taste
- grated Parmesan, to serve
- extra virgin olive oil, to serve
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Place the water, stock cube, potatoes, carrot and onion in a pressure cooker. Close the cooker and bring to pressure. Cook five minutes, then release steam.
- Add zucchini, mushrooms and barley. Continue simmering (without pressure) 15 minutes until vegetables are cooked. Taste and adjust seasoning if necessary.
- Serve drizzled with olive oil and a sprinkling of Parmesan cheese.
