2 tablespoons butter or oil
1 clove garlic (or 2) — minced
1 small leek, thinly sliced — optional
8 cups vegetable stock — unsalted
1 cup dried mushrooms (1 1/2 oz)
3 stalks celery — thinly sliced
3 large carrots — coarsely chopped
1 green pepper — coarsely chopped
1/2 cup dried baby lima beans — picked over & rinsed
3/4 cup pearl barley — picked over & rinsed
1/2 pound fresh mushrooms — quartered
1 cup finely minced fresh dill — divided
or coriander (cilantro) — * see note 2 bay leaves
1/2 teaspoon salt — or to taste
serves 8 to 10
If your vegetable stock is heavily salted, soak the dried baby lima beans overn ight or use the pressure cooker quick presoak method (see basic cooking times f or beans) to ensure proper cooking.
*Dill is more conventional, fresh coriander adds a surprisingly welcome flavor.
Heat the butter in the cooker. Saute the garlic, onions, and optional leek, st irring frequently, until the onions are golden brown, about 4 to 5 minutes. St ir in the remaining ingredients except the salt, reserving 1/2 cup of the dill or coriander. Make certain that no bits of onion or garlic are sticking to the bottom of the cooker.
Lock the lid in place and over high heat bring to high pressure. Adjust the he at to maintain high pressure, and cook for 22 minutes. Let the pressure drop n aturally or use a quick release method. Remove the lid, tilting it away from y ou to allow any excess steam to escape. Discard the bay leaves and stir in the reserved dill or coriander. Add salt to taste and serve.
Author’s note: It’s nice to use 4 to 5 dried porcini mushrooms along with the dried mushrooms readily available in supermarkets. Although expensive, they ad d an intense flavor to the soup.