BARLEY, BEAN AND MUSHROOM SOUP

We had company staying for several days and I wanted to make a big pot of soup to have for lunches.  I have always liked the combination of barley and mushrooms and I decided to add beans to have more substance in the soup.  I used dried navy beans, soaked them overnight, and made the soup early the next morning.  You can use other beans and also canned beans if that is more convenient for you.  If using canned beans, you can shorten the cooking time.  We all enjoyed the soup and I will definitely make it again.

Ingredients being added to the pressure cooker.

All set to go.

A bowl of wonderful tasting soup.

INGREDIENTS:

1 tbsp canola or olive oil
1 - 2 large onions, peeled and chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 - 3 small potatoes, chopped
3 carrots, chopped
1 small zucchini, chopped
2 cups mushrooms. chopped
1/2 cup pearl barley
1/2 cup navy, dry and pre soaked
8 cups of water, chicken or vegetable broth
1 tsp basil or 5 leaves fresh
1/3 cup fresh dill, chopped
salt and pepper to taste

DIRECTIONS:

Soak the beans overnight or for 8 hours in 3 cups of cold water.  Drain and rinse well.

Heat the oil on medium high heat in a soup pot and saute the onion, garlic and celery for 5 to 7 minutes.  Add the rest of the ingredients.  Heat to a boiling point and then let simmer for 90 minutes to 2 hours.  If the cooked soup is too thick, add some water to thin.  Serves 8 to 10.

If you are making this in an electric pressure cooker, you can saute the onion, garlic and celery in the pressure cooker if your cooker has that cooking feature.  Cook using the pressure cooker at medium heat for 21 minutes.

Adapted from Meal Lean i Yumm by Noreen Gilletz