Double-Mushroom Barley Soup

Yield:	6 Servings
Categories:	Vegetarian, Pressure Cooker, Low-Fat, Soups

2	ts	Safflower oil
2	c	Onions; coarsely chopped
1		Garlic clove; finely chopped
6	c	Vegetable broth; or more as needed
1/2	c	Pearl barley
1/2	lb	Fresh mushrooms; sliced or quartered
1/2	oz	Dried mushrooms; see note
2	lg	Carrots; half-moon slices
2	lg	Celery stalks; diced
2	lg	Bay leaves
1 1/2	tb	Dillweed
		Salt and pepper; see Nutrition