Mushroom Barley Soup

40 minutes Prep: 10 minutes Cook: 30 minutes

420 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	tablespoons	butter	or oil
1	clove	garlic	minced
1	small	leek	sliced
8	cups	vegetable stock
1	cup	mushrooms	dried
3	stalks	celery	sliced
3	large	carrots	chopped
1	each	green bell pepper	chopped
1/2	cup	baby lima beans	picked over, rinsed
3/4	cup	pearl barley
1/2	pound	mushrooms	quartered
1	cup	dill weed	minced

Directions

Heat the butter in the cooker.

Saute the garlic, onions, and optional leek, stirring 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.

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Nutrition Facts

Serving Size 680g

Amount per Serving

Calories 420 31% of calories from fat

	% Daily Value*
Total Fat 14.0g	22%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 25mg	8%
Sodium 2179mg	91%
Total Carbohydrate 61.0g	20%
Dietary Fiber 8.0g	34%
Sugars 5.0g
Protein 16.0g	32%

Vitamin A	347%		Vitamin C	54%
Calcium	8%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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