Double-mushroom Barley Soup

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

INGREDIENTS

2	t	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		Carrots, half-moon slices
2		Celery stalks, diced
2		Bay leaves
1 1/2	T	Dillweed
		Salt and pepper, see
		Nutrition

INSTRUCTIONS

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. 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.  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 267 Calories From Fat: 51 Total Fat: 5.7g Cholesterol: 2.5mg Sodium: 1633.4mg Potassium: 666.1mg Carbohydrates: 46.2g Fiber: 7.2g Sugar: 3.2g Protein: 9.6g