Mushroom Barley Soup(Pressure Cooked)
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 cel...
Ingredients
- 2tablespoons butter or oil
- 1clovegarlic (or 2) -- minced
- 1small leek, thinly sliced -- optional
- 8cups vegetable stock -- unsalted
- 1cupdried mushrooms (1 1/2 oz)
- 3stalks celery -- thinly sliced
- 3large carrots -- coarsely chopped
- 1green pepper -- coarsely chopped
Directions
- 1
2 tablespoons butter or oil 1 clove garlic (or 2) -- minced 1 small leek, thinly sliced -- optional 8 cups vegetable stock -- unsalted 1 cup
- 2
Dill is more conventional, fresh coriander adds a surprisingly welcome flavor
- 3
Heat the butter in the cooker
- 4
Saute the garlic, onions, and optional leek, st irring frequently, until the onions are golden brown, about 4 to 5 minutes
- 5
St ir in the remaining ingredients except the salt, reserving 1/2 cup of the dill or coriander
- 6
Make certain that no bits of onion or garlic are sticking to the bottom of the cooker
- 7
Lock the lid in place and over high heat bring to high pressure
- 8
Adjust the he at to maintain high pressure, and cook for 22 minutes