Mushroom Barley Soup

• 2 tablespoons butter or oil
• 1 clove garlic minced
• 1 small leeks sliced
• 8 cups vegetable stock
• 1 cup mushrooms dried
• 3 stalks celery sliced
• 3 large carrots chopped
• 1 each green bell peppers chopped
• 1/2 cup baby lima beans picked over, rinsed
• 3/4 cup pearl barley
• 1/2 pound mushrooms quartered
• 1 cup dill weed minced

1. Heat the butter in the cooker.
2. Saute the garlic, onions, and optional leek, stirring frequently, until the onions are golden brown, about 4 to 5 minutes.
3. St ir in the remaining ingredients except the salt, reserving 1/2 cup of the dill or coriander.
4. Make certain that no bits of onion or garlic are sticking to the bottom of the cooker.
5. Lock the lid in place and over high heat bring to high pressure.
6. Adjust the he at to maintain high pressure, and cook for 22 minutes.
7. Let the pressure drop n aturally or use a quick release method.
8. Remove the lid, tilting it away from y ou to allow any excess steam to escape.
9. Discard the bay leaves and stir in the reserved dill or coriander.
10. Add salt to taste and serve.

butter, garlic, leeks, vegetable stock, mushrooms, stalks celery, carrots, green bell peppers, baby lima beans, pearl barley, mushrooms, dill

Taken from recipeland.com/recipe/v/mushroom-barley-soup-42107 (may not work)