Name: Double-Mushroom Barley Soup
Ingredients: 2 ts Safflower oil; 2 c Onions; coarsely chopped; 1 Garlic clove; finely chopped; 6 c Vegetable broth; or more as needed; 1/2 c Pearl barley; 1/2 lb Fresh mushrooms; sliced or quartered; 1/2 oz Dried mushrooms; see note; 2 lg Carrots; half-moon slices; 2 lg Celery stalks; diced; 2 lg Bay leaves; 1 1/2 tb Dillweed; Salt and pepper; see Nutrition

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Pressure co, Soup, Vegetarian, Lowfat	6	Servings

INGREDIENTS

2	ts	Safflower oil
2	c	Onions; coarsely chopped
1		Garlic clove; finely chopped
6	c	Vegetable broth; or more as needed
1/2	c	Pearl barley
1/2	lb	Fresh mushrooms; sliced or quartered
1/2	oz	Dried mushrooms; see note
2	lg	Carrots; half-moon slices
2	lg	Celery stalks; diced
2	lg	Bay leaves
1 1/2	tb	Dillweed
		Salt and pepper; see Nutrition

INSTRUCTIONS

1. In 6-quart pressure cooker, heat oil over medium-high 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 quick-release 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: *1/2 ounce (generous 1/2 cup) sliced 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
sliced leeks (white and light-green parts)
TIP: *Halve the carrots lengthwise and thinly slice crosswise.
NUTRITION: per serving using 1/2 teaspoon salt and 1/4 teaspoon pepper --
protein: 4 grams; fat: 2 grams; carbohydrate: 24 grams; fiber: 6 grams;
sodium: 380 milligrams; cholesterol: 0; calories: 122.
Double-Mushroom 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 whole-grain bread and a mixed-greens 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 eat-lf.v097.n329 by KitPATh <phannema@wizard.ucr.edu> on
Dec 28, 1997

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