Definitely a soup day today! I soaked 1 lb of kala chana - black chick peas - overnight, then pressure cooked them for 1 hr, and then it slow cooked another 5 hours, along with all of the other ingredients, but those chickpeas are not falling apart at all!
I rinsed those cooked chickpeas, and put about 1/3 of them in the fridge for a later salad, and then set the IP on high sauté mode, and cooked a large chopped onion in olive oil, until starting to brown, then turned off, and cooked 2 minced garlic cloves and 2 tb tomato paste, in the heat left in the pot. Then I added 3/4 c pearl barley, 1/2 c masoor dal, 1 oz dried boletus, soaked and minced, 6 c chicken broth, and 2 of the boletus soaking water, 1 tb chopped fresh rosemary, 2 fresh bay leaves, and salt and pepper to taste. I also added a chunk of parmesan rind from the freezer. This was put on slow cooker mode for 4 hours.
Meanwhile, using the ATK method to cook the mushrooms, I washed and quartered them, then steamed them briefly, then cooked the water off. Then I added 2 tsp oil, and cooked 7 or 8 min, until browning. I put these in the soup for the last half hour - this way, they don't lose all of their flavor into the soup. Last, I stirred in a quarter cup of chopped parsley, and served it with some grated parmesan.
Mushroom, barley, black chickpea, and red lentil soup.
, on Flickr
Finished mushroom soup, with a little grated parmesan.
, on Flickr