Bean, Barley And Mushroom Soup Recipe - Cooking Index
Bean, Barley And Mushroom Soup Recipe - Cooking Index
This soup will improve in flavor overnight. It is great to have on hand for busy weekends.
Courses: Soup| 1/2 lb | Dried lima beans - (1 cup) | |
| 1/4 cup | Pearl barley | |
| 2 cups | Onions - peeled, chopped (large) | |
| 2 | Celery ribs - chopped | |
| 1 | Carrot - peeled, chopped | |
| 2 tablespoons | Chopped fresh parsley | |
| 8 cups | Soup stock | |
| 1/2 lb | Fresh mushrooms - sliced | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Wash, sort and soak beans.
In a 5-quart or larger pressure cooker, combine soaked, drained beans, barley, onions, celery, carrot, parsley and stock.
Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 25 minutes.
Remove from heat and use Cold Water Release Method.
Add mushrooms, salt and pepper. Close lid and let stand for 10 minutes. Correct seasoning.
This recipe yields 8 to 10 servings.
Approximate nutritional analysis per serving: 133 calories; 7g protein; 25g carbohydrates; 1g fat; 7g dietary fiber; 4mg cholesterol; 28mg sodium.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
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