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From: Deb Weston (
Subject: barley in soup
Date: March 21, 2004 at 5:01 am PST

I made some soup yesterday in the pressure cooker. I added some barley and even though I had plenty of water/broth in the cooker it still started to burn. I transferred the soup to a regular stock pot and I was able to finish cooking it. I was wondering if since barley is heavy and would naturally sink to the bottom of the pan if it would be a good idea to put the steamer in the bottom of the pan to keep the barley away from the direct heat? Anyone have any suggestions?
Thanks in advance!

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