Recipe - Double-Mushroom Barley Soup

2 teaspoon Safflower oil
2 cup Onions; coarsely chopped
1 Garlic clove; finely chopped
6 cup Vegetable broth; or more as
needed
One half cup Pearl barley
One half pound Fresh mushrooms; cut or sliced up or
quartered
One half ounce Dried mushrooms; see note
2 lg Carrots; halfmoon slices
2 lg Celery stalks; minced
2 lg Bay leaves
1 One half tablespoon Dillweed
Salt and pepper; see
Nutrition

1. In 6quart pressure cooker, heat oil over mediumhigh heat. Add onions
and garlic and cook 1 minute. Add vegetable broth or heartier vegetable
stock, barley, fresh and dried mushrooms, carrots, celery, bay leaves,
dillweed, salt, and pepper.

2. Lock lid into place; heat to high pressure over high heat. Reduce heat
to just enough to maintain high pressure and cook 18 minutes. Let pressure
drop naturally (see "Releasing Pressure") or use quickrelease method.
Remove lid, opening it away from you, to allow any remaining steam to
escape.

3. Discard bay leaves from soup and add more dillweed, salt, and pepper to
taste. Soup will thicken considerably on standing. Thin to desired
consistency with additional vegetable stock.

Note: *One half ounce (generous One half cup) cut or sliced up dried mushrooms, soaked if
necessary. Some dried mushrooms must be soaked to remove sand and grit. In
a small bowl, combine mushrooms and boiling water to cover by 1 inch. Cover
and set aside until soft 15 to 30 minutes. Lift out soaked mushrooms,
rinse carefully, and cut away any gritty sections. Strain the flavorful
soaking liquid through cheesecloth or a coffee filter and use it in place
of part of the vegetable broth called for in the recipe.

SUBSTITUTIONS: *safflower or canola oil *coarsely chopped onions or thinly
cut or sliced up leeks (white and lightgreen parts)

TIP: *Halve the carrots lengthwise and thinly slice crosswise.

NUTRITION: per serving using One half teaspoon salt and One fourth teaspoon pepper
protein: 4 grams; fat: 2 grams; carbohydrate: 24 grams; fiber: 6 grams;
sodium: 380 milligrams; cholesterol: 0; calories: 122.

DoubleMushroom Barley Soup (serves 6): 1996 by The Hearst Corporation; all
rights reserved "Country Living; The Pressure's On!" ~Requiring just under
20 minutes cooking time, this flavorful soup, which is made with both fresh
and dried mushrooms, is well suited to an impromptu supper with friends.
Just serve with wholegrain bread and a mixedgreens salad. (Adapted from
Great Vegetarian Cooking Under Pressure by Lorna J. Sass.)

Recipe by: Lorna Sass (199x) Great Vegetarian Cooking Under Pressure

Posted to Digest eatlf.v097.n329 by KitPATh phannema@wizard.ucr.edu on
Dec 28, 1997