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Shabbos Under Pressure Mushroom "Barley" Soup

Porcine Mushroom “Barley” Soup – From “Shabbos Under Pressure – Cooking with Pressure = Pressure Free Cooking”

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 10 minutes
  • Come to Pressure and Pressure Release: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 70 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Pressure Cooker
  • Cuisine: Gluten Free
  • Diet: Kosher

Description

Porcini Mushroom “Barley” Soup is absolutely one of my favorite “Shabbos Under Pressure” recipes. Packed with savory mushroom flavor, this take on the traditional mushroom barley soup is made gluten free by using short grain brown rice instead of barley. Those used to mushroom barley soup can’t even tell the difference!


Ingredients

Scale
  • 32 ounces Vegetable Stock
  • 1 cups water
  • 1 cup short grain brown rice
  • 1 tablespoon porcini mushroom powder or 1⁄2 ounce dried porcini mushrooms ground
    to a powder
  • 2 teaspoons porcini sea salt or 2 teaspoons sea salt
  • 2 tablespoons canola oil
  • Additional salt to taste
  • 1⁄21 teaspoon freshly ground black pepper, to taste
  • 1 pound white button or cremini mushrooms thickly sliced into 1⁄4 inch slices
  • 4 large carrots cut into 2” pieces (1 pound)
  • 3 green onions, thinly sliced (around 3⁄4 cup)
  • Croutons or crackers, for serving

Instructions

  1. Place the stock, water and rice into the EPC (Electric Pressure Cooker) pot. Stir to
    combine.
  2. Add the remaining ingredients into the EPC pot.
  3. Lock the lid and close the pressure valve. Cook on
    manual high pressure mode for 30 minutes.
  4. Naturally release the pressure for 20 minutes, then
    manually release the pressure.
  5. Unlock the lid and serve this hearty soup hot with
    croutons or crackers.


Notes

If you don’t have dried porcini mushrooms or porcini mushroom powder, use a more flavorful mushroom like cremini or portabella.

You can find Porcini Mushroom Powder and Porcini Sea Salt at the Spice House (thespicehouse.com).

I’ve also found different types of mushroom powders at Trader Joe’s and other stores.  While the different powders may alter the taste, it’s a good alternative if you don’t have the original.

This recipe makes a fairly thick soup. For a thinner soup, add an additional cup of water or vegetable stock.

You can also use store bought/pre-made vegetable stock.

I’ve added bite size pieces of meat and/or celery to make this an even heartier soup.

Nutrition

  • Serving Size:
  • Calories: 160
  • Sugar: 4.7 g
  • Sodium: 700.4 mg
  • Fat: 4.3 g
  • Carbohydrates: 27.8 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

Keywords: Instant Pot Soup, Instant Pot Recipe, Pressure Cooker, Mushroom Barley Soup, Mushroom Rice Soup, Porcini Mushrooms, Porcini Mushroom Soup, Kosher Recipe, Gluten Free, Dairy Free, Plant Based, Vegan

Ingredients

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