Cooking Index - Cooking Recipes & IdeasBean, Barley And Mushroom Soup Recipe - Cooking Index

Bean, Barley And Mushroom Soup

This soup will improve in flavor overnight. It is great to have on hand for busy weekends.

Courses: Soup
Serves: 8 people

Recipe Ingredients

1/2 lb 227g / 8ozDried lima beans - (1 cup)
1/4 cup 59mlPearl barley
2 cups 125g / 4.4ozOnions - peeled, chopped (large)
2   Celery ribs - chopped
1   Carrot - peeled, chopped
2 tablespoons 30mlChopped fresh parsley
8 cups 1896mlSoup stock
1/2 lb 227g / 8ozFresh mushrooms - sliced
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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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