Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don’t have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.
Beer, Parmesan and cheddar cheeses are added to chicken stock with cauliflower, carrots, celery and mushrooms in this satisfying soup seasoned with dry mustard.
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