ONION MUSHROOM BARLEY SOUP
I threw most of these ingredients in my pressure cooker for 20 min natural release.  If making on stovetop  you may prefer cooking your barley first then adding it to the rest as barley takes about 40 min on the stovetop. This is a very hearty soup which reminds me of an Italian Wedding Soup, only without the meat of course.  I loved it!
 Ingredients

1. Ingredients
   1. 1/2 c Pearl Barley
   2. 4 cups vegetable broth
   3. 1 medium onions, diced
   4. 12 good sized mushrooms diced
   5. 3 t garlic, minced
   6. freshly ground black pepper, to taste
   7. salt to taste
   8. 2 teaspoons dried Italian seasoning
   9. 2 stalks diced celery
   10. 1 teaspoon smoked paprika  
   11. 2 cups water
   12. 16 ounces cannellini beans (1 can), drained and rinsed
   13. 1 tablespoon lemon juice
2. After 20 minutes, add:
   1. 2-3 cups chopped fresh spinach to be added after soup is fully cooked.
   2. 1T cornstarch whisked into 1/4 cup unsweetened almond milk.

Put all ingredients except spinach, corn starch and almond milk in pressure cooker, stir well, cook for 20 min at high pressure, natural release.  When done stir in 2-3 cups chopped fresh spinach,  cornstarch mixture, stir and cover, simmer for 10- 15min.  Enjoy!  This makes 4 servings, 250 calories ea.

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