Comments on: Mushroom Barley Soup [Instant Pot or Stove Top]

By: Rosa

Rosa — Fri, 04 Apr 2025 12:54:43 +0000

In reply to Deda. Wow thanks so much for this lovely feedback, Deda. I'm absolutely thrilled you've been loving this dish so much and I appreciate you taking the time to leave a review. :)

By: Deda

Deda — Fri, 04 Apr 2025 04:40:41 +0000

I’ve made this soup numerous times, as a person trying to eat food that will help different things that need helping, mind and body. I’m using hulled barley, and as many organic ingredients as I can find. Different ways I’ve prepared it:Exactly per the recipe shown, minus the salt, and including using the marvelous vegetable soup base from the recipe here. Half-recipe. Double recipe (freezes very well). Different types of mushrooms in addition to or instead of the cremini, such as white button, shitake, brown beech, white beech. Others with odd names. All delish. With carrots. With leek. With numerous soup veggies. I’ve mini-processored everything down to diced, to save time. Water sauté, oil sauté.
You cannot make this soup taste bad. It is a wonderful thing to find when I’m fighting animal protein cravings, and in a funk because nothing tastes the way it used to. But this soup fixes that. Please try it, and start with the original.
Thank you for gifting us all.

By: Rosa

Rosa — Tue, 28 Jan 2025 13:49:33 +0000

In reply to Sue Stell. Thanks for sharing, Sue! Thrilled you're loving this soup.

By: Sue Stell

Sue Stell — Mon, 27 Jan 2025 22:31:56 +0000

LOVE this soup…Sooo good, & better the 2nd day. I did cut the broth to 5 cups & increased the Barley by 1/2 cup. I prefer a more stew like consistency.
This recipe will go to the top of my soup collection 💕

By: Rosa

Rosa — Thu, 21 Nov 2024 21:44:11 +0000

In reply to Shellie. I have only done a quick release for this soup. If you let the pressure come down naturally, the barley might be overcooked since that will add approx. 10-15 minutes of it sitting in the hot broth.

By: Shellie

Shellie — Thu, 21 Nov 2024 17:36:47 +0000

My neighbor just gave me 1.5 lbs. of pearled barley so this is just what I’m looking for. Do you have to let the pressure out of the IP or can I let it come down naturally?

By: Rosa

Rosa — Mon, 04 Nov 2024 13:32:30 +0000

In reply to D and V. Yay, so happy you've been enjoying our mushroom barley soup, and thanks so much for taking the time to leave a review. :)

By: D and V

D and V — Sun, 03 Nov 2024 23:50:07 +0000

Thank you, Rosa, for sharing this simple/simply delicious recipe. We have made it with and without the extra diced veggies, with shallot, with vidalia, with both. We’ve used button, cremini and shitake. We love your “cheater’s” veggie broth recipe, and have utilized it in many other preparations. We use hulled barley. Doesn’t matter, whichever and whatever way or time it’s served, this vegan, gluten-free, whole food, very tasty soup is glorious.

By: Rosa

Rosa — Mon, 08 Jan 2024 15:41:46 +0000

In reply to Catherine M. Thanks for the review, Catherine. Glad you enjoyed it! :)

By: Catherine M

Catherine M — Sun, 07 Jan 2024 18:08:55 +0000

Made this for my lunches this week; I’m sure if my soup mugs weren’t so massive I’d have got 6 Portia s but ended up with 5 belly busting portions of delicious vegan soup