Porcine Mushroom “Barley” Soup – From “Shabbos Under Pressure – Cooking with Pressure = Pressure Free Cooking”
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!
Prep: 10m
Cook: 30m
Total: 40m
Ingredients
- 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
- 1⁄2–1 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
- Place the stock, water and rice into the EPC (Electric Pressure Cooker) pot. Stir to combine.
- Add the remaining ingredients into the EPC pot.
- Lock the lid and close the pressure valve. Cook on manual high pressure mode for 30 minutes.
- Naturally release the pressure for 20 minutes, then manually release the pressure.
- Unlock the lid and serve this hearty soup hot with croutons or crackers.
Tips
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). 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.