Ingredients:
- 4 large Portobello mushrooms, chopped
- 1 yellow onion, chopped
- 6 cups vegetable stock
- 4 carrots, diced
- 4 cloves garlic, minced
- 6 celery stalks, chopped
- 2 tablespoons olive oil
- 1 1/2 cups pearl barley
- 2 tomatoes, chopped
- 4 cups water
- Salt and pepper to taste
- 4 sprigs thyme
Method:
- Set the pot on Sauté option. Add onions and garlic and sauté for a couple of minutes.
- Add celery and carrots and sauté. Add rest of the ingredients and stir.
- Close lid. Set cooker on Manual option and timer for 20 minutes. When done, let the steam release naturally.
- Ladle into individual soup bowls and serve hot.