Instructions: 1. In 6-quart pressure cooker, heat oil over medium-high heat. Add onions and garlic and cook 1 minute. Add vegetable broth or heartier vegetable stock, barley, fresh and dried mushrooms, carrots, celery, bay leaves, dillweed, salt, and pepper.

2. Lock lid into place; heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 18 minutes. Let pressure drop naturally (see "Releasing Pressure") or use quick-release method.

Remove lid, opening it away from you, to allow any remaining steam to escape.

3. Discard bay leaves from soup and add more dillweed, salt, and pepper to taste. Soup will thicken considerably on standing. Thin to desired consistency with additional vegetable stock.

Note:
*1/2 ounce (generous 1/2 cup) sliced dried mushrooms, soaked if necessary. Some dried mushrooms must be soaked to remove sand and grit. In a small bowl, combine mushrooms and boiling water to cover by 1 inch.

Cover and set aside until soft - 15 to 30 minutes. Lift out soaked mushrooms, rinse carefully, and cut away any gritty sections. Strain the flavorful soaking liquid through cheesecloth or a coffee filter and use it in place of part of the vegetable broth called for in the recipe.

SUBSTITUTIONS:
*safflower or canola oil
*coarsely chopped onions or thinly sliced leeks (white and light-green parts)

TIP:
*Halve the carrots lengthwise and thinly slice crosswise.

Double-Mushroom Barley Soup (serves 6): 1996 by The Hearst Corporation; all

Great Vegetarian Cooking Under Pressure by Lorna J. Sass.)

NOTES : Requiring just under 20 minutes cooking time, this flavorful soup, which is made with both fresh and dried mushrooms, is well suited to an impromptu supper with friends. Just serve with whole-grain bread and a mixed-greens salad. "

A very little porcini goes a long way.

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