*  Exported from  MasterCook  *
 
                   Mushroom Barley Soup (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups And Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter or oil
    1      clove         garlic (or 2) -- minced
    1      small         leek, thinly sliced -- optional
    8      cups          vegetable stock -- unsalted
    1      cup           dried mushrooms (1 1/2 oz)
    3      stalks        celery -- thinly sliced
    3      large         carrots -- coarsely chopped
    1                    green pepper -- coarsely chopped
      1/2  cup           dried baby lima beans -- picked over & rinsed
      3/4  cup           pearl barley -- picked over & rinsed
      1/2  pound         fresh mushrooms -- quartered
    1      cup           finely minced fresh dill -- divided
                         or
                         coriander (cilantro) -- * see note
    2                    bay leaves
      1/2  teaspoon      salt -- or to taste
 
 serves 8 to 10
 
 If your vegetable stock is heavily salted, soak the dried baby lima beans overn
 ight or use the pressure cooker quick presoak method (see basic cooking times f
 or beans) to ensure proper cooking.
 
 *Dill is more conventional, fresh coriander adds a surprisingly welcome flavor.
 
 Heat the butter in the cooker.  Saute the garlic, onions, and optional leek, st
 irring frequently, until the onions are golden brown, about 4 to 5 minutes.  St
 ir in the remaining ingredients except the salt, reserving 1/2 cup of the dill 
 or coriander.  Make certain that no bits of onion or garlic are sticking to the
  bottom of the cooker.
 
 Lock the lid in place and over high heat bring to high pressure.  Adjust the he
 at to maintain high pressure, and cook for 22 minutes.  Let the pressure drop n
 aturally or use a quick release method.  Remove the lid, tilting it away from y
 ou to allow any excess steam to escape.  Discard the bay leaves and stir in the
  reserved dill or coriander.  Add salt to taste and serve.
 
 Author’s note:  It’s nice to use 4 to 5 dried porcini mushrooms along with the 
 dried mushrooms readily available in supermarkets.  Although expensive, they ad
 d an intense flavor to the soup.
 
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