Here in Rhode Island, the calendar says Spring, but the thermometer says Not Yet. I drive around looking for places where green might be peeking through, but until a few days ago, lingering patches of ice suppressed most of the crocuses, daffodils and fiddlehead ferns. The rainy, raw weather of early April puts me in the mood for soups like this traditional beef barley. I'm having a lot of fun learning how to use my first-ever electric pressure cooker, which is my new preferred method for making this soup, though I've included directions for making it on the stove. In the pressure cooker, the small chunks of beef and barley cook to perfect tenderness in just ten minutes at high pressure. Thick and chewy beef barley soup, a standard in New York delicatessens, has been a favorite of mine since childhood. This version is better than any you'll find in a deli. I promise.