Creamy Mushroom + Barley Soup

inc. directions for both stovetop + Instant Pot

Hey there! On Tuesdays I share easy lunch recipes* for paid subscribers.

To me, *lunch recipes are especially simple to make and simple to clean-up (of course you can make the recipe for any mealtime that you’d like!).

I always include a number of helpful notes for paid subscribers (i.e. ways to make vegetarian/vegan/gluten-free versions of the recipe and other fun notes/ideas).

Want today’s recipe? And access to all of the recipes I’ve shared??? Become a paid subscriber today! xoxoxox

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This past Sunday I taught a fun knife skills class (available in my video library right here alongside over 125 other classes!). Here are my mom’s amazing illustrated notes she took during class:

During class, all the vegetables I used to demonstrate knife skills on ended up in a pot with a little oil. As class progressed, I sautéed the vegetables until they were soft and sweet, added a little tomato paste plus a bunch of stock (water + BTB, baby!) and ended up with a great pot of simple vegetable soup. Grace and I ate it for dinner with thick slices of buttered toast and were very happy.

Inspired by the cold weather and Sunday’s chopping and simmering, the next day I decided to repeat the process, but this time I made a creamy mushroom barley soup. The result was SO EASY and SO GOOD that I had to share it with you today. I ended up cooking the Creamy Mushroom Barley Soup in my Instant Pot which made it extra easy and fast.

Chopping vegetables for soup offers meditative pleasure.

Soup. It’s what’s for lunch.

Below for paid subscribers, the complete recipe with BOTH stovetop and Instant Pot instructions, plus a list of variations including:

• how to make the soup vegetarian

• how to make it vegan

• how to make it gluten-free

• how to add more protein

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CREAMY MUSHROOM + BARLEY SOUP

Makes about 2 quarts (8 cups)