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Mushroom And Barley Soup.

A soothing and warming low-fat mushroom and barley soup that's perfect for even the coldest days of winter.

Prep
Cook
Serves 8people
Ingredients
6
cups - chicken stock fat removed
1/4
cup - barley
1/2
tsp - salt
1/8
tsp - pepper
1
pinch - nutmeg ground
1
medium (5 oz / 150 g) - carrot finely chopped
1
medium (5 oz / 150 g) - onion finely chopped
1/4
cup - celery finely chopped
3
cup (1/2 lb) / 225 g) - mushrooms thinly sliced
1
tbsp - parsley chopped
Directions
1.
To cook reduced quantities : reduce all ingredients proportionately.
2.
Put stock, barley, salt, pepper and nutmeg in cooker.
3.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 6 minutes.
4.
Remove cooker from heat. Reduce pressure by placing cooker in approximately 4 inches (10 cm) of cold water in a basin or in a sink for 1 or 2 minutes.
5.
Open cooker. Add remaining ingredients except parsley. Stir.
6.
Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Allow to cool naturally.
7.
Open cooker. Serve hot, garnished with parsley.

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