Ever since I learnt about the amazing properties of barley I have been wanting to add more and more savoury barley dishes on my blog. Tonight for dinner I could not think of making a soup but with barley in it. I felt quite inspired to combine barley with mushrooms and cook them in chicken broth. The nutty flavour of barley paired well with the earthy flavour of the mushrooms and the chicken broth balanced and enhanced the over all taste. The soup was light and soothing. It was such a hearty and comforting meal with barley soup, roasted chicken drumsticks and roasted farm fresh veggies such as carrots, parsnips and zucchini. We didn’t need any carbs at all as it was so filling and satisfying.
2 tbs pot barley (washed)
1 chicken drumstick or chicken broth
6 white button or cremini mushrooms
4 garlic cloves
a small sprig of cilantro
salt to taste
black pepper crushed
4 – 6 cups of water
1. Add all the ingredients to the instant pot including water after pressing the soup button. Set the time to 40 minutes. Close the lid, turn the valve to sealing position and forget it.
2. After 40 minutes when the instant pot beeps the soup is ready. You could vent out the steam manually if you are in a rush or leave it to vent on its own.
3. Open the lid after all the steam is out, adjust the salt and pepper, transfer to soup bowls and enjoy. You could add a blob of butter for more flavour and enjoy!