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FORTISVEX · EVERYDAY RECIPES Brown the mushrooms first, let pearl barley give the broth body, and finish each bowl with lemon and parsley. A good mushroom-barley soup has enough broth to sip and enough substance to make supper. Sliced cremini mushrooms bring an earthy base, carrots add sweetness, and pearl barley turns tender while keeping a little chew. This version uses vegetable broth and olive oil; it does not need cream to feel substantial. The pressure cooker handles the covered c …