Mushroom barley soup with Swiss chards
Soups are always a huge favorite. It wraps us in a warm blanket inside and out 😀 The curry powder seasoning also provides a kick and a surprise element.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Soup
Cuisine: Fusion
Servings: 8
- 1 small Onion chopped
- 3 pods Garlic chopped
- 2 cups Tomatoes chopped
- 2 cups Mushrooms chopped
- 2 cups Swiss chards packed - to cook
- 1 cup Swiss chards to wilt on top
- 2 cups Vegetable broth low-sodium
- 1 cup Pearl barley
- 1 tbsp Curry powder seasoning
- 1/2 tsp french Thyme seasoning
- 2 tbsps Olive oil
Heat the InstantPot on Saute mode, add olive oil, onions and garlic and stir
Add the curry powder and thyme seasoning powders to allow the flavors to fry in the oil
Add mushrooms, barley, tomatoes, Swiss chards and vegetable broth; Mix well, season with salt
Cook on pressure for 10 minutes; Let cool down naturally for 15 minutes
Add the remaining Swiss chards and put the lid back and let it wilt for 5 minutes
Serve with crostini on the sideÂ