Love my new Pressure Cooker / and recipe

[Guest guest]

First, I just want to say how much this group has helped me. I'm cooking a lot

more than I used to - going bravely where I've never gone before. I am still

not the confident cook that can just throw this and that together for a

wonderful meal, as so many of you seem to be, but I'm improving. So thank you!

 

Next, I recently bought a Fagor Duo 6 quart pressure cooker after reading good

things about pressure cooking here. I love it! So far, I've made Creole

Black-Eyed Peas from the FatFree Vegan Kitchen blog. Oh, so good! Then I made

the Double Mushroom Barley Soup from the Great Vegetarian Cooking Under Pressure

cookbook by Lorna J. Sass. Also a winner. So, here is the recipe!

 

Double Mushroom Barley Soup

from Great Vegetarian Cooking Under Pressure

by Lorna J. Sass

 

Here is an intensely flavored soup made with both fresh and dried mushrooms. It

is ideal for an impromptu supper accompanied by whole-grain bread and a mixed

green salad. Serves 6.

 

2 tsp safflower or canola oil (I used olive oil)

1 tsp finely minced garlic

2 cups coarsley chopped onions or thinly sliced leeks (white and light green

parts) (I used regular onions)6 cups boiling vegetable stock, approximately

1/2 cup pearled barley

1/2 lb. fresh mushrooms, sliced or quartered

Generous 1/2 cup (1/2 ounce) sliced dried mushrooms, soaked if necessary)

2 large carrots, halved lengthwise and thinly sliced

2 large celery ribs, diced

2 large bay leaves

1 1/2 Tablespoons dried dill, approximately

Salt and freshly ground pepper to taste

 

Heat the oil in the cooker. Cook the garlic and onions over medium-high heat,

stirring constantly, for 1 minute. Add the stock (stand back to avoid sputtering

oil), barley, fresh and dried mushrooms, carrots, celery, bay leaves, dill and

salt and pepper.

 

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat

just enough to maintain high pressure and cook for 18 minutes. Allow the

pressure to come down naturally or use a quick-release method (Set the cooker

under cold running water if you experience any sputtering while quick-releasing

the pressure.) Remove the lid, tilting it away from you to allow any exess steam

to escape.

 

Discard the bay leaves and add a bit more dried dill, salt and pepper if the

flavors need a boost. The soup will thicken considerabley upon standing. Thin it

to the desired consistency with additional vegetable stock.