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When I learned that October 15 is National Mushroom Day, I felt inspired to try a new recipe that features mushrooms. My Vegan Under Pressure cookbook provided a dozen opportunities to create such a recipe. I slightly adapted one of the recipes in that book.
This Mushroom, Bean and Barley Soup is perfect to celebrate the special day. And it is a wholesome, hearty soup for a chilly fall evening. Using the pressure cooker means this soup is ready in minutes.
This unique holiday celebrates all mushrooms…Portobello, shiitake, button and truffle. Mushrooms, which are members of the fungi family, are highly nutritious. They are a staple in a plant based diet, due to their high protein and fiber content. Mushrooms also contain B vitamins and a potent antioxidant called selenium, which supports the immune system and prevents damage to cells and tissues. Button mushrooms are an excellent source of vitamin D as well.
Today’s soup includes baby Portobello Mushrooms, along with other vegetables and dried herbs.
Mushroom, Bean and Barley Soup
Look for baby Portobello Mushrooms. If those are not available, substitute button or cremini mushrooms. Similarly, you can swap out the navy beans for pinto, black or white beans.
Mushroom Bean and Barley Soup
- Pressure Cooker
- 1 tsp coconut oil
- 1/2 small yellow onion, chopped
- 2 stalks celery, chopped
- 1/2 cup portobello mushrooms, sliced
- 1 can diced tomatoes, in juice
- 1 cup green beans, chopped may substitute canned green beans
- 1 bay leaf
- 1 tsp herbs de provence
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 4 cups vegetable broth
- 3 cups water
- 1 cup dried navy beans
- 3/4 cup dried pearl barley may substitute instant barley
- 1 lemon, juiced
- 1/4 tsp cardamom
- 1 tsp sea salt
- In an uncovered pressure cooker, heat coconut oil on medium-high heat. Add onion and celery and saute for 3 minutes.
- Add mushrooms, green beans, tomatoes, bay leaf, spices (except for cardamom), vegetable broth, water, navy beans and barley.
- Lock on lid and bring to pressure. Cook for 22 - 25 minutes. Allow natural release.
- Remove lid and stir in lemon juice, cardamom and sea salt. Test beans for doneness. If the beans are not quite done, simmer, uncovered, until cooked through. Remove bay leaf before serving. Makes 6 servings.
Enjoying Mushrooms on Mushroom Day
I enjoyed preparing this nutritious soup. As my DIY Vegetable Broth cooked in the pressure pot, I chopped veggies for the soup. As soon as the broth finished, I strained it to use in the recipe.
After washing the pot I popped it back into the cooker, readying it for the ingredients for the Mushroom, Bean and Barley Soup.
I purchased the herbs de provence today, a seasoning I’ve heard of but have never used. It is a combination of basil, fennel, marjoram, parsley and rosemary. You can substitute with a blend of 1/4 teaspoon each of basil, fennel seeds, marjoram and rosemary.
The aroma of the soup filled my home and whetted my appetite.
I was not disappointed! Mushroom, Bean and Barley Soup is a perfect fall or winter dish that warms the body while boosting health. The soup is rich and full of flavor. I appreciated the combination of vegetables and herbs.
I have fresh mushrooms and green beans left over. Another pot of Mushroom, Bean and Barley Soup is in my near future!
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2 thoughts on “Mushroom, Bean and Barley Soup”
I adore mushrooms too and love how you used them to create this delish fall soup!
I’ve got enough mushrooms left to make this soup again. Like many soups, it’s even better the next day!