Barley Soup with Potatoes and Mushrooms

Barley Soup with Potatoes and Mushrooms

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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.


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

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. 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.
  2. Add zucchini, mushrooms and barley. Continue simmering (without pressure) 15 minutes until vegetables are cooked. Taste and adjust seasoning if necessary.
  3. Serve drizzled with olive oil and a sprinkling of Parmesan cheese.

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