This soup recipe begins with a foundation of onion, carrot, and celery. It’s
usually referred to as Mirepoix. This mixture of ingredients is the base of
so many wonderful dishes, and for this mushroom barley soup, it all
begins here.
From Ayurvedic point of View:
Mushrooms have an earthy flavor like a dark, rich, loamy soil. That
earthiness is a symbol of the Potential of the mushrooms to hold you
grounded and calm your nervous system. They are called ‘Tamasic’ in
Ayurveda, implying that they make the consciousness sleepy.
Mushrooms are particularly absorbent minerals in the soil, along with a
rich nutritional profile, as their earthy flavor indicates. As well as
mushrooms consume minerals, they even accumulate any toxins
they’re grown in, and have also been used to clean up toxins waste sites.
That’s why you should always consume organic mushrooms.
Ayurveda addressed barley as ‘Yavam.’ Hot, strong, and pleasant, it is a
good laxative and an aphrodisiac and improves stability by clarifying the
pathways because of its specific action. This pacifies urinary tract
diseases, corrects fat metabolism, and maintains Pitta and Kapha Dosha.
Servings: 7
Time to Prepare: 30 minutes
Ingredients:
8oz mushrooms (sliced)
4 cups vegetable broth (low sodium)
1/2 tsp. sage
1 carrot
1/2 onion (diced)
1/2 tsp. parsley flakes
1/2 tsp. ground black pepper
1/2 cup barley (pearled)
2 celery stalks
2 tbsp. olive oil
1/2 tsp. marjoram
2 bay leaves
salt to taste
Instructions:
- Set the Instant Pot to Sauté and add the olive oil. Add carrots,
onions, and celery when the oil is hot. Sauté for 4-5
minutes until the onions become translucent. Then add the
mushrooms and continue to Sauté for another 3 minutes. - Click the Cancel button to end the Sauté process and add the
vegetable broth. Use a wooden spoon to deglaze the bottom of
the Pot (scrape some cooked-on chunks). Add the herbs, barley,
salt, and pepper. Stir well. - Lock the lid and cook on a Manual (Pressure Cook) for 20
minutes. - Let the Natural Release for 10 minutes, and then Quick Release
the rest. Drop the lid, remove the leaves of the bay and stir.
You’re ready to serve now.
