Mushroom Barley Soup

[Guest guest]

This soup is particularly quick if you soak the beans ahead of time (overnight or via quick soak method). Because it's pressure cooked, everything cooks together and the flavors are perfectly blended. The amount of dill weed is correct!

 

~Nita

 

* Exported from MasterCook *

 

Mushroom-Barley Soup

 

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : SOUPS & STEWS

 

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon olive oil 4 cloves garlic -- minced 2 cups diced onions 6 cups vegetable broth 1/2 cup barley 1/2 pound fresh mushrooms -- sliced or quartered 1 cup small white beans -- soaked 2 large carrots -- diced 2 stalks celery -- diced 2 bay leaves 1 tablespoon dill weed salt and pepper -- to taste

 

In 6-quart pressure cooker, heat oil over medium-high heat. Add garlic and onions and cook 1 minute. Add remaining ingredients, except salt and pepper, and stir. Lock lid into place; heat to pressure over high heat. Reduce heat to just enough to maintain pressure and cook 18 minutes. Let pressure drop naturally or use quick-release method. Remove lid, remove bay leaves and add salt and pepper to taste.

 

Source: "Great Vegetarian Cooking Under Pressure" - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 403 Calories; 7g Fat (15.6% calories from fat); 17g Protein; 70g Carbohydrate; 17g Dietary Fiber; 2mg Cholesterol; 1657mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.

 

NOTES : Soup can be thinned with additional vegetable broth or water.