That earlier thread made me think to make this,
@blissful.
I haven't cooked much lately - been eating a lot of leftovers from the freezer, since I've been busy in the garden. Today was the first time I cooked anything for a while, and I had a pound of mushrooms I had to use soon, so I made some soup, since it's cool these days. I started with browning a minced onion in some EVOO, then add some minced garlic, rosemary, and thyme scented oregano, cooking a minute, then added some soaked, dried tomatoes (about 3/4 lb equivalent), puréed. I cooked that down, while preparing the mushrooms in the food processor, then put the chopped mushrooms, and a tsp of boletus powder (the end of the jar - gotta grind more of this) in the IP, and switched to Sauté/High, and cooked until most of the moisture out, and they started browning. Then I rinsed all of the mushrooms out of the FP and the bowl they were in, plus the tomato purée left in the VM. Then I added 1 c moth dal (technically not dal, but a whole bean) and 3/4 c barley (my favorite grain to eat with mushrooms), and 1/4 c red lentils, then added some light (colored) soy, for some salt, a generous amount of black pepper, and set it to Bean/25 min, and let the pressure release naturally. About 3/4 of the way through, the soup was smelling incredibly good! The masoor dal thickened the soup just enough - something I often use a small amount of, to thicken soups of all types. I finished this with some Reggiano.
Finished soup in the Instant Pot, with 1 lb mushrooms, 1 c moth dal, and 3/4 c barley. by
pepperhead212, on Flickr
Finished mushroom soup, with some crumbled Reggiano on top. by
pepperhead212, on Flickr