Mushroom Barley Soup

I used a recipe in Lorna Sass' Great Vegetarian Cooking Under Pressure as a guide.  Her book is extremely useful when you are converting recipes to use with a pressure cooker.

As usual, I ditched the oil, and water sauted several small diced onions.  I added in some minced garlic while the onions were browning.  I added 4 diced carrots, 1 cup of barley, 1 bag of sliced crimini mushrooms from Trader Joes and 6 cups of vegetable stock (which in my kitchen is 6 cups of water and 6 tablespoons of the Wellness Forum's "Not Chicken Broth" powder) and  some dried dill.  Cook on high pressure for 18 minutes and soup will be ready.  I used double the barley of the original recipe, but didn't double the liquids, since we like a heartier soup.  I don't add salt/pepper when I'm cooking, you'll likely want these when you serve the soup.