Double-Mushroom Barley Soup

• 2 tsp. safflower or canola oil
• 2 c. coarsely chopped onions
• 1 clove garlic
• 6 c. vegetable stock
• 1/2 c. pearl barley
• 1/2 lb. fresh mushrooms
• 1/2 oz. sliced dried mushrooms
• 2 large carrots
• 2 large stalks celery
• 2 large bay leaves
• 1 1/2 tbsp. dillweed
• salt
• ground black pepper
• Additional vegetable stock

1. In 6-quart pressure cooker, heat oil over medium-high heat.
2. Add onions and garlic and cook 1 minute.
3. Add vegetable stock, barley, fresh and dried mushrooms, carrots, celery, bay leaves, dillweed, salt, and pepper.
4. Lock lid into place, heat to high pressure over high heat.
5. Reduce heat to just enough to maintain high pressure and cook 18 minutes.
6. Let pressure drop naturally or use quick-release method.
7. Remove lid, opening it away from you, to allow any remaining steam to escape.
8. Discard bay leaves from soup and add more dillweed, salt, and pepper to taste.
9. Soup will thicken considerably on standing.
10. Thin to desired consistency with additional vegetable stock.

safflower, onions, clove garlic, vegetable stock, pearl barley, fresh mushrooms, mushrooms, carrots, stalks celery, bay leaves, salt, ground black pepper, vegetable stock

Taken from www.delish.com/recipefinder/double-mushroom-barley-soup-3697 (may not work)