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Add a photoПорций: 6
Ингредиенты
- 2 tsp safflower oil
- 2 c. onions coarsely minced
- 1 x garlic clove finely minced
- 6 c. vegetable broth or possibly more as needed
- 1/2 c. pearl barley
- 1/2 lb fresh mushrooms sliced or possibly quartered
- 1/2 ounce dry mushrooms see note
- 2 lrg carrots half-moon slices
- 2 lrg celery stalks diced
- 2 lrg bay leaves
- 1 1/2 Tbsp. dillweed salt and pepper see Nutrition
Инструкции
- 1. In 6-qt pressure cooker, heat oil over medium-high heat. Add in onions and garlic and cook 1 minute. Add in vegetable broth or possibly heartier vegetable stock, barley, fresh and dry 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 sufficient to maintain high pressure and cook 18 min. Let pressure drop naturally (see "Releasing Pressure") or possibly use quick-release method.
- Remove lid, opening it away from you, to allow any remaining steam to escape.
- 3. Throw away bay leaves from soup and add in more dillweed, salt, and pepper to taste. Soup will thicken considerably on standing. Thin to desired consistency with additional vegetable stock.
- Note:*1/2 oz (generous 1/2 c.) sliced dry mushrooms, soaked if necessary. Some dry 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 till soft - 15 to 30 min. Lift out soaked mushrooms, rinse carefully, and cut away any gritty sections. Strain the flavorful soaking liquid through cheesecloth or possibly a coffee filter and use it in place of part of the vegetable broth called for in the recipe.
- SUBSTITUTIONS:*safflower or possibly canola oil*coarsely minced onions or possibly thinly sliced leeks (white and light-green parts)
- TIP:*Halve the carrots lengthwise and thinly slice crosswise.
- Double-Mushroom Barley Soup (serves 6): 1996 by The Hearst Corporation; all
- Great Vegetarian Cooking Under Pressure by Lorna J. Sass.)
- NOTES : Requiring just under 20 min cooking time, this flavorful soup, that is made with both fresh and dry mushrooms, is well suited to an impromptu supper with friends. Just serve with whole-grain bread and a mixed-greens salad. "
- A very little porcini goes a long way.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 6 servings | |
| Calories 115 | |
| Calories from Fat 17 | 15% |
| Total Fat 1.91g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 961mg | 40% |
| Potassium 292mg | 8% |
| Total Carbs 22.43g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.16g | 3% |
| Protein 3.54g | 6% |
