Mushroom and Barley Soup - alive magazine
On a cold day, there is nothing more comforting than this soul-warming soup … except how little time is needed to prepare it! 2 Tbsp (30 mL) extra-virgin olive…
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Cooking tools:
- Pressure cooker
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Stove
- Spoon
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/2 cup (125 mL) finely chopped onion
- 2 garlic cloves, minced
- 1 Tbsp (15 mL) finely chopped fresh thyme
- 2 fresh sage leaves, finely chopped
- 1/2 tsp (2 mL) freshly ground black pepper
- 1 lb (450 g) assorted mushrooms, sliced
- 1 cup (250 mL) pearl barley, rinsed
- 8 cups (2 L) low-sodium vegetable stock
- 2 cups (500 mL) finely chopped spinach leaves
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