Loaded Vegetable, Mushroom & Barley Soup
Loaded Vegetable, Mushroom and Barley Soup recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or oil |
|
| 1 | clove |
garlic
minced |
|
| 1 | small |
leeks
sliced |
*
|
| 8 | cups |
vegetable stock
|
|
| 1 | cup |
mushrooms
dried |
*
|
| 3 | stalks |
celery
sliced |
*
|
| 3 | large |
carrots
chopped |
|
| 1 |
green bell peppers
chopped |
*
|
|
| ½ | cup |
baby lima beans
picked over, rinsed |
* |
| ¾ | cup |
pearl barley
|
|
| ½ | pound |
mushrooms
quartered |
|
| 1 | cup |
dill weed
minced, or fresh cilantro |
*
|
| 1 |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or oil |
|
| 1 | clove |
garlic
minced |
|
| 1 | small |
leeks
sliced |
*
|
| 1.9 | l |
vegetable stock
|
|
| 237 | ml |
mushrooms
dried |
*
|
| 3 | stalks |
celery
sliced |
*
|
| 3 | large |
carrots
chopped |
|
| 1 | each |
green bell peppers
chopped |
*
|
| 118 | ml |
baby lima beans
picked over, rinsed |
* |
| 177 | ml |
pearl barley
|
|
| 226.8 | g |
mushrooms
quartered |
|
| 237 | ml |
dill weed
minced, or fresh cilantro |
*
|
| 1 |
bay leaves
|
*
|
Directions
Heat the butter in the cooker. Sauté the garlic, onions, and optional leek, stirring frequently, until the onions are golden brown, about 4 to 5 minutes.
Stir in the remaining ingredients except the salt, reserving ½ 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 heat to maintain high pressure, and cook for 22 minutes. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you 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.
