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Soups & Stuff/Soups


Recipe info
Category: Soups & Stuff/Soups
Rating: 0.00
Contributor:n/a

Winter Vegetable Soup with Black Barley







Categories: Vegtime3
Yield: 6 servings

1/2 oz Dried porcini mushrooms
(1/2 cup loosely packed)
2 c Boiling water
2 ts Vegetable oil
1 c Coarsely chopped onion
1 c Diced; peeled carrot
5 c Vegetable broth
1/2 c Dried black-eyed peas
1/2 c Black barley or wheat
-berries; rinsed
1 lb Cabbage (about 6 cups);
-shredded
2 lg Ribs celery; (1 cup)
Halved lengthwise and cut
-into 1/2-inch
Sl
2 lg Parsnips; ( 1 1/2 cups)
Peeled and cut into 1-inch
-chunks
1/2 ts Salt
Freshly ground black pepper
-to taste

----------------------------DILLED MUSTARD CREAM----------------------------
3/4 c Reduced-fat sour cream
2 tb Dijon mustard; preferably
-coarse grain, plus more
To taste
3 tb Chopped fresh dill or 1 1/2
-tsp. dried
1 1/2 tb Fresh lemon juice; plus more
-to taste

6 SERVINGS LACTO

If you haven't yet stocked your cupboard with black barley, you can make
this soup with wheat berries. But I encourage you to mail-order black
barley for its gorgeous color, chewy texture and nutty taste. As the soup
cooks, the cabbage becomes meltingly tender and thickens the broth. The
mustard cream stirred in at the end adds memorable flavor and gives the
humble ingredients an aristocratic finish.

Put dried mushrooms in small bowl and pour boiling water over top. Cover
and let steep until mushrooms are soft, about 10 minutes.

Meanwhile, heat oil in cooker over medium hear. Add onion and carrot and
cook, stirring frequently, until vegetables are soft, about 5 minutes.
Lower heat if the vegetables begin to brown during this period.

Using slotted spoon remove softened mushrooms and chop any large pieces.
Pour mushroom broth into cooker, taking CARB to leave any sandy residue on
the bottom of bowl. Add mushrooms, vegetable broth, black-eyed peas, and
barley.

Lock lid in place. Over high heat bring to high pressure. Reduce heat just
enough to maintain high pressure and cook for 12 minutes. Quick-release
pressure. Remove lid, tilting it away from you to allow excess steam to
escape.

Stir in cabbage, celery, parsnips, and salt. Return to high pressure and
cook 8 minutes.

Meanwhile, make Dilled Mustard Cream. In medium bowl, mix sour cream,
mustard, dill and lemon juice. Add more mustard or lemon juice to taste.
Set aside.

After 8 minutes, quick-release pressure. Remove lid, tilting it away from
you to allow excess steam to escape. Ladle out about 'A cup of broth and
blend in 2 tablespoons of Dilled Mustard Cream. Stir this mixture back into
soup. Taste soup and add a generous amount of pepper and more salt, if
needed. Ladle soup into large bowls and spoon a dollop of Dilled Mustard
Cream in the center of each portion.

Per serving with 1 tablespoon cream: 204 cal.; 5g prot.; 4g total fat (1g
sat. Fat); 36g carb.; 10mg chol.; 288mg sod.; 11g fiber

NOTE: Organic black barley is available from Gold Mine Natural Food Co.;
Call (800) 475-3663.


Recipe by: Vegetarian Times, January 1999, page 36


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