Instructions: 1. Wash, sort and soak beans.

2. In a 5-quart or larger pressure cooker, combine soaked, drained beans, barley, onions, celery, carrot, parsley and stock.

3. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 25 minutes.

4. Remove from heat and use cold water release method.

5. Add mushrooms, salt and pepper.

6. Close lid and let stand for 10 minutes. Correct seasoning.

Makes 8 to 10 Servings.

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