Pressure Cooker Cold Yogurt and Barley Soup

15 minutes at high pressure

Serve this mint scented soup well chilled on a hot summer's day for a refreshing meal. the flavor of the stock really shines through so make sure you use something tasty.

1 tablespoon butter
1/2 cup finely chopped onion
4 tablespoons ) pearl barley, rinsed
5 cups chicken or vegetable stock
3 cups plain yogurt, lightly beaten
3 tablespoons chopped fresh mint
(or a combination of 2 tablespoons dried mint
and 1 tablespoon minced fresh parsley)
pinch of ground cayenne pepper
Salt

Heat the butter in the pressure cooker and sauté the onion until it is wilted. Stir in the barley and the stock. Lock the lid in place and bring to pressure, then lower heat just to maintain pressure, and cook 15 minutes. Allow pressure to drop by the natural release method.
Remove the lid, turning it away from you. Cool, then transfer to a container and refrigerate until well chilled. Stir in the yogurt and 2 tablespoons of the chopped mint. Season with salt and cayenne pepper, garnish with the remaining mint and serve very cold.__