Bean, Barley And Mushroom Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Dried lima beans - (1 cup)
1/4 cup	59ml	Pearl barley
2 cups	125g / 4.4oz	Onions - peeled, chopped (large)
2		Celery ribs - chopped
1		Carrot - peeled, chopped
2 tablespoons	30ml	Chopped fresh parsley
8 cups	1896ml	Soup stock
1/2 lb	227g / 8oz	Fresh 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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