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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vegetable and Pearl Barley Soup (Instant Pot) Recipe

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This recipe for Vegetable and Pearl Barley Soup (Instant Pot) is from BARBARA's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, diced
3 carrots
4 cloves of garlic, minced
2 tablespoons butter
¼ cup flour
2 cups chicken stock
2 cups 2% milk
1 teaspoon parsley flakes
1 pinch red pepper flakes
1 rotisserie chicken, meat shredded and set aside (should be about 2 cups of meat)
1 cup frozen peas
1 cup frozen corn
5 grates fresh nutmeg
1 pre-made pie crust - optional but highly recommended!
Directions:
Directions:
Preheat your oven to 425 degrees
Lay your pie crust out on the counter and slice it into circles using a drinking glass
Lay the circles out on a baking sheet. When the oven is preheated, bake the pie crust for 10-15 minutes or until the discs are golden brown
Peel your carrots, slice them in half, slice those halves in half, and dice
Heat some olive oil in a large soup pan over medium high heat
When hot, add your carrots, onions, and garlic
Saute until the onions are translucent
Add in your butter and let that melt
Stir in your flour
Let cook for about 30 seconds, stirring constantly
Pour in your chicken stock and milk
Add in your parsley, red pepper flakes, and nutmeg
Bring to a boil and reduce to a simmer
Simmer until thickened
Add your chicken, peas, and corn
Bring back to a simmer and cook until the frozen peas and corn are heated through
If your soup gets too thick, add a little bit of milk and stir to combine
Top your bowls of soup with a pie crust disk and you are ready to go!
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
40 min

 

 

 

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