Double-Mushroom Barley Soup

1. 1

   In 6-quart pressure cooker, heat oil over medium-high heat.

2. 2

   Add onions and garlic and cook 1 minute.

3. 3

   Add vegetable stock, barley, fresh and dried mushrooms, carrots, celery, bay leaves, dillweed, salt, and pepper.

4. 4

   Lock lid into place, heat to high pressure over high heat.

5. 5

   Reduce heat to just enough to maintain high pressure and cook 18 minutes.

6. 6

   Let pressure drop naturally or use quick-release method.

7. 7

   Remove lid, opening it away from you, to allow any remaining steam to escape.

8. 8

   Discard bay leaves from soup and add more dillweed, salt, and pepper to taste.

9. 9

   Soup will thicken considerably on standing.

10. 10

    Thin to desired consistency with additional vegetable stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.