Porcine Mushroom “Barley” Soup – From “Shabbos Under Pressure – Cooking with Pressure = Pressure Fre

Ingredients

• 32 ounces Vegetable Stock
• 1 cups water
• 1 cup short grain brown rice
• 1 tablespoon porcini mushroom powder or 1⁄2 ounce dried porcini mushrooms ground to a powder
• 2 teaspoons porcini sea salt or 2 teaspoons sea salt
• 2 tablespoons canola oil
• Additional salt to taste
• 1⁄2–1 teaspoon freshly ground black pepper, to taste
• 1 pound white button or cremini mushrooms thickly sliced into 1⁄4 inch slices
• 4 large carrots cut into 2” pieces (1 pound)
• 3 green onions, thinly sliced (around 3⁄4 cup)
• Croutons or crackers, for serving