Name: Twelve bean Stew with Horseradish Cream
Ingredients: 2 cup packaged twelve-bean mix (or your own mixture plus 3 Tbs pearl barley); 1/2 ounce dried porcini mushrooms (1/2 cup loosely packed); 2 cup water to cover or speed-soaked; 3 cup water; 1 tablespoon olive oil; 2 cup thinly sliced leeks or coarsely chopped onions; 2 teaspoon dried dill; 2 large ribs celery, cut into 1/2-inch slices; 1 1/2 pound purple-topped turnips, peeled and cut into 1-inch chunks; 3 medium carrots, peeled and cut into 1-inch chunks; 1 1/4 teaspoon salt, or to taste; 1 cup sour cream; 2 tablespoon red or white prepared horseradish, plus more to taste

Twelve bean Stew with Horseradish Cream

Cooking MethodPressure Cooker

Ingredients

2 cups packaged twelve-bean mix (or your own mixture plus 3 Tbs pearl barley)
1/2 ounce dried porcini mushrooms (1/2 cup loosely packed)
2 cups water to cover or speed-soaked
3 cups water
1 tablespoon olive oil
2 cups thinly sliced leeks or coarsely chopped onions
2 teaspoons dried dill
2 large ribs celery, cut into 1/2-inch slices
1 1/2 pound purple-topped turnips, peeled and cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch chunks
1 1/4 teaspoon salt, or to taste
1 cup sour cream
2 tablespoons red or white prepared horseradish, plus more to taste

Instructions

Serving Size : 6. Drain beans and barley and set aside. Place mushrooms in a bowl and pour boiling water on top. Cover and set aside until mushrooms are soft, about 10 minutes. Remove mushrooms with a slotted spoon and chop any large pieces. Set mushrooms and broth aside. Heat oil in the cooker over medium-high heat. Cook leeks, stirring frequently, until slightly softened, about 3 minutes. Add 3 cups of tap water, chopped mushrooms, dill, celery, and reserved beans and barley. Pour mushroom broth into cooker, taking care to leave any residue in the bottom of the bowl. Lock lid in place. Over high heat bring to high pressure. Lower heat to maintain high pressure and cook for 9 minutes. Quick-release the pressure by placing the cooker under cold running water. Remove lid, tilting it away from you to allow excess steam to escape. Add turnips and carrots. Over high heat, return to high pressure. Lower heat to maintain high pressure and cook for an additional 5 minutes. Quick-release the pressure. Remove lid, tilting it away from you to allow any excess steam to escape. Stir in salt to taste. If the vegetables are not quite tender, cover and cook over medium heat until done. Prepare Horseradish Cream by combining the sour cream and horseradish in a bowl. Add salt, if needed, and additional horseradish to taste. Serve soup in large bowls, with a generous tablespoon of Horseradish Cream in the middle. Pass any remaining Horseradish Cream on the side.