I adore this soup. It's hearty, thanks to the barley, and it has an almost meaty texture thanks to the mushrooms. I'm a sucker for Parmesan cheese, so I go pretty heavy on the topping.
Ingredients
1 tablespoon extra virgin olive oil
One 10 ounce package sliced mushrooms, roughly chopped
1 small onion, roughly chopped
1 quart (32 ounces) all-natural vegetable broth
One 14.5 ounce can petite diced fire-roasted tomatoes or regular diced tomatoes
One 15 ounce can chickpeas, drained and rinsed
3 carrots, peeled, sliced lengthwise, and cut into ¼-inch-thick half-moon pieces (about 1½ cups)
⅓ cup pearl barley
6 fresh thyme sprigs
Optional Toppings: grated Parmesan cheese
Instructions
Heat the oil in the pressure cooker using the saute function. Stir in the mushrooms and onion and cook, stirring frequently, until the vegetables soften, about 7 minutes. Season with kosher salt and black pepper.
Add the broth, tomatoes, chickpeas, carrots, barley, and thyme and stir to combine. Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release when done.
Remove the lid carefully. Remove the thyme stems, serve in individual bowls, and top with Parmesan cheese as desired.