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1
Put dried mushrooms in small bowl and pour boiling water over top.
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2
Cover and let steep until mushrooms are soft, about 10 minutes.
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3
Meanwhile, heat oil in cooker over medium heat.
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4
Add onion and carrot and cook, stirring frequently, until vegetables are soft, about 5 minutes.
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5
Lower heat if the vegetables begin to brown during this period.
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6
Using slotted spoon remove softened mushrooms and chop any large pieces.
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7
Pour mushroom broth into cooker, taking care to leave any sandy residue on the bottom of bowl.
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8
Add mushrooms, vegetable broth, black-eyed peas, and barley.
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9
Lock lid in place.
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10
Over high heat bring to high pressure.
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11
Reduce heat just enough to maintain high pressure and cook for 12 minutes.
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12
Quick-release pressure.
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13
Remove lid, tilting it away from you to allow excess steam to escape.
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14
Stir in cabbage, celery, parsnips, and salt.
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15
Return to high pressure and cook 8 minutes.
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16
Meanwhile, make Dilled Mustard Cream.
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17
In medium bowl, mix sour cream, mustard, dill and lemon juice.
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18
Add more mustard or lemon juice to taste.
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19
Set aside.
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20
After 8 minutes, quick-release pressure.
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21
Remove lid, tilting it away from you to allow excess steam to escape.
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22
Ladle out about 1/2 cup of broth and blend in 2 tablespoons of Dilled Mustard Cream.
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23
Stir this mixture back into soup.
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24
Taste soup and add a generous amount of pepper and more salt, if needed.
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25
Ladle soup into large bowls and spoon a dollop of Dilled Mustard Cream in the center of each portion.
