Recipe - Winter Vegetable Soup With Black Barley

One half ounce Dried porcini mushrooms
(One half cup loosely packed)
2 cup Boiling water
2 teaspoon Vegetable oil
1 cup Coarsely chopped onion
1 cup Diced; peeled carrot
5 cup Vegetable broth
One half cup Dried blackeyed peas
One half cup Black barley or wheat
berries; rinsed
1 pound Cabbage (about 6 cups);
shredded
2 lg Ribs celery; (1 cup)
Halved lengthwise and cut
into 1/2inch
Sl
2 lg Parsnips; ( 1 One half cups)
Peeled and cut into 1inch
chunks
One half teaspoon Salt
Freshly ground black pepper
to taste

DILLED MUSTARD CREAM
Three fourths cup Reducedfat sour cream
2 tablespoon Dijon mustard; preferably
coarse grain, plus more
To taste
3 tablespoon Chopped fresh dill or 1 1/2
tsp. dried
1 One half tablespoon Fresh lemon juice; plus more
to taste

6 SERVINGS LACTO

If you haven't yet stocked your cupboard with black barley, you can make
this soup with wheat berries. But I encourage you to mailorder black
barley for its gorgeous color, chewy texture and nutty taste. As the soup
cooks, the cabbage becomes meltingly tender and thickens the broth. The
mustard cream stirred in at the end adds memorable flavor and gives the
humble ingredients an aristocratic finish.

Put dried mushrooms in small bowl and pour boiling water over top. Cover
and let steep until mushrooms are soft, about 10 minutes.

Meanwhile, heat oil in cooker over medium hear. Add onion and carrot and
cook, stirring frequently, until vegetables are soft, about 5 minutes.
Lower heat if the vegetables begin to brown during this period.

Using slotted spoon remove softened mushrooms and chop any large pieces.
Pour mushroom broth into cooker, taking CARB to leave any sandy residue on
the bottom of bowl. Add mushrooms, vegetable broth, blackeyed peas, and
barley.

Lock lid in place. Over high heat bring to high pressure. Reduce heat just
enough to maintain high pressure and cook for 12 minutes. Quickrelease
pressure. Remove lid, tilting it away from you to allow excess steam to
escape.

Stir in cabbage, celery, parsnips, and salt. Return to high pressure and
cook 8 minutes.

Meanwhile, make Dilled Mustard Cream. In medium bowl, mix sour cream,
mustard, dill and lemon juice. Add more mustard or lemon juice to taste.
Set aside.

After 8 minutes, quickrelease pressure. Remove lid, tilting it away from
you to allow excess steam to escape. Ladle out about 'A cup of broth and
blend in 2 tablespoons of Dilled Mustard Cream. Stir this mixture back into
soup. Taste soup and add a generous amount of pepper and more salt, if
needed. Ladle soup into large bowls and spoon a dollop of Dilled Mustard
Cream in the center of each portion.

Per serving with 1 tablespoon cream: 204 cal.; 5g prot.; 4g total fat (1g
sat. Fat); 36g carb.; 10mg chol.; 288mg sod.; 11g fiber

NOTE: Organic black barley is available from Gold Mine Natural Food Co.;
Call (800) 4753663.

Converted by MC_Buster.

Recipe by: Vegetarian Times, January 1999, page 36

Converted by MM_Buster v2.0l.