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.
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.