Bean, Barley &
Mushroom Soup
This soup will improve in flavor overnight. It
is great to have on hand for busy weekends.
■
1. Wash, sort and soak beans, see pages 33
and 34 for soaking methods.
2. In a 5-quart or larger pressure cooker,
combine soaked, drained beans, barley, onions,
celery, carrot, parsley and stock.
3. Close lid and bring pressure to first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 25 minutes.
4. Remove from heat and use Cold Water
Release Method, see page 10.
5. Add mushrooms, salt and pepper.
6. Close lid and let stand for 10 minutes. Correct
seasoning.
Makes 8 to 10 servings
This recipe was originally created for conventional
stove top cooking taking 2 1/2 hours. It is adapted
from a recipe in Boutique Bean Pot, Copyright 1992
by Kathleen Mayes and Sandra Gottfried. By
permission of Woodbridge Press, Santa Barbara,
California 93160.
Approximate Nutritional Analysis Per Serving:
133 calories / 7g protein / 25g carbohydrates / 1g fat
7g dietary fiber / 4mg cholesterol / 28mg sodium
1
/2pound (1 cup) dried
lima beans
1
/4cup pearl barley
2 large onions,
peeled and
chopped
2 ribs celery,
chopped
1 carrot, peeled and
chopped
2 tablespoons
parsley, chopped
8 cups soup stock
1
/2pound fresh
mushrooms, sliced
Salt and freshly
ground pepper to
taste
70
