Portobello Mushroom and Barley Soup

A hearty broth based mushroom soup that’s loaded with veggies and barley. This would be a perfect recipe for your next meatless Monday.

Today I’m featuring a pressure cooker soup recipe from JL Goes Vegan. JL became a marathon runner and triathlete in her forties, changed careers, and is now a certified vegan lifestyle coach and educator. JL has a cookbook coming out in 2013 and was also a contributor to The Everything Healthy Pressure Cooker Cookbook.

On JL Goes Vegan she shares delicious vegan recipes, many of which are cooked in a pressure cooker. In fact, JL has over 40 pressure cooker recipes on her site.


She whipped up this warm, wonderful soup one lazy Sunday afternoon last winter:

This recipe made me immensely happy because it was downright delicious and it was so freaking wholesome! Whole vegetables and a whole grain prepared with my own homemade vegetable stock made completely from more whole vegetables.

What made me even happier, though, was my omnivore husband’s response when I asked him to taste it. “Can we have this for dinner?”

Visit JL Goes Vegan for her delicious Portobello Mushroom and Barley Soup recipe, as well as food and fitness tips.

More pressure cooker recipes from JL Goes Vegan you might like:

Black Bean & Sweet Potato Stew
Jackfruit and Sweet Potato Enchiladas
Refried Beans
Mashed Sweet Potatoes

If you would like to have a recipe featured on Pressure Cooking Today, please contact me at pressurecookingtoday at gmail dot com.

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  1. Mona says

    I made this soup for my husband last night and he absolutely loved it. Just a few changes,…I sauteed the veggies longer, added garlic right at the end of the saute’, used a couple of tablespoons of tomato paste in the veggie mixture (Cook’s Illustrated flavor building trick…) and sautéed that for a few minutes before adding the stock (chicken in my case) to deglaze. There was a lot of nice brown bits on the bottom of the pan. :) I also used boxed chopped tomatoes instead of fresh since all the tomatoes this time of yeat 20 minutes was perfect timing.

    I was pretty surprised at how good this turned out! Excellent recipe! Thanks Barbara!