Barley Mushroom Stew : Pressure Cooker

For greatest nutrition, buy whole barley rather than the pearled variety. That way the vitamin-rich hull of the grain is intact. This hearty stew is quick and easy to make in the pressure cooker.

Serves 6.

Ingredients:

• 1 Tbsp butter or margarine
• 1/2 c onion, chopped
• 1 carrot, peeled and chopped
• 1 stalk celery, chopped
• 1 clove garlic, chopped
• 1 tsp dry rosemary
• 4 c water
• 2 tsp vegetarian beef-style broth mix
• 1/2 c barley, carefully rinsed
• 1 c cabbage, shredded or chopped
• 1 large parsnip, peeled and chopped
• 2 c mushrooms, sliced
• 1/4 c fresh parsley, minced
• 1/4 tsp black pepper, ground
• 1-10 oz can condensed cream of mushroom soup
• 1 c tomato juice
• 1/2 c green onions, sliced
• 1/2 tsp salt

Directions:

1. Place the uncovered pressure cooker over medium heat and melt the butter.
2. Saute the onions, carrots, and celery for 3-4 minutes.
3. Add garlic and rosemary and saute another 30 seconds.
4. Pour in the water, broth mix, barley, cabbage, parsnips, mushrooms, parsley, and pepper. Stir well and cover.
5. Bring to full pressure, lower heat just enough to keep full pressure going, and cook 30 minutes.
6. Allow to stand until the pressure has been released.
7. Stir in the condensed soup, tomato juice, green onions, and salt. Serve hot.