Winter vegetable soup with black barley

Yield: 6 servings

Measure Ingredient
½ ounce Dried porcini mushrooms
(1/2 cup loosely packed)
2 cups Boiling water
2 teaspoons Vegetable oil
1 cup Coarsely chopped onion
1 cup Diced; peeled carrot
5 cups Vegetable broth
½ cup Dried black-eyed peas
½ cup Black barley or wheat berries; rinsed
1 pounds Cabbage (about 6 cups); shredded
2 larges Ribs celery; (1 cup)
Halved lengthwise and cut into 1/2-inch
Sl
2 larges Parsnips; ( 1 1/2 cups)
Peeled and cut into 1-inch chunks
½ teaspoon Salt
Freshly ground black pepper to taste
¾ cup Reduced-fat sour cream
2 tablespoons Dijon mustard; preferably coarse grain, plus more
To taste
3 tablespoons Chopped fresh dill or 1 1/2 tsp. dried
1½ tablespoon Fresh lemon juice; plus more to taste

DILLED MUSTARD CREAM

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.

Converted by MC_Buster.

Recipe by: Vegetarian Times, January 1999, page 36 Converted by MM_Buster v2.0l.

Similar recipes