Cuisinart MSC-600 Instruction Booklet - Page 34
Mushroom Barley Soup, Beef Stew
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Mushroom Barley Soup A bowl of this deeply satisfying soup plus a slice of crusty French bread makes the perfect winter meal. Settings: Brown/Sauté Slow Cook Makes about 12 cups 2 tablespoons unsalted butter 1 medium leek, white and light green parts only, washed and dried well, finely chopped 1 medium onion, peeled and finely chopped 3 medium carrots, peeled and finely chopped 4 garlic cloves, finely chopped 24 ounces mushrooms (a mix of button, cremini, and all wild varieties works nicely), sliced 2 teaspoons sea or kosher salt 1 teaspoon fresh thyme leaves (stems discarded) 1 bay leaf ½ cup sherry 1 cup pearl barley 10 cups vegetable broth ¾ teaspoon freshly ground black pepper 1 tablespoon chopped fresh Italian parsley 1 teaspoon fresh lemon juice 1. Put the butter into the cooking pot of the Multicooker set to Brown/Sauté at 375°F. Once melted, stir in the chopped leek, onion and carrots. Sauté until vegetables are soft and fragrant, about 5 to 8 minutes. Stir in the garlic, mushrooms, salt, thyme and bay leaf. Cook until mushrooms release most of their moisture and have cooked down considerably, up to 10 minutes. Add sherry to the pot and cook until almost completely reduced. 2. Add the barley, broth and pepper. Cover and switch the unit to Slow Cook on High for 3½ hours. 3. Once unit switches to Keep Warm and right before serving, stir in fresh parsley and lemon juice. 4. Taste and adjust seasoning as desired. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH DVQ $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH Beef Stew This beef stew is one of the simplest you will ever find. Just combine the ingredients and cook slowly. Setting: Slow Cook Makes about 8 cups 2 to 2½ pounds beef chuck, cut into 1- to 2-inch cubes* 1 teaspoon sea or kosher salt ¼ teaspoon freshly ground black pepper 1 small to medium leek, white and light green parts only, finely chopped 1 medium onion, peeled and finely chopped 2 medium carrots, peeled and cut into ½-inch rounds (halve rounds if carrots are on the larger side) 1 medium parsnip, peeled and cut into ½-inch rounds 1 medium celery stalk, thinly sliced ¾ pound new white or red potatoes, cut into 1-inch pieces 6 garlic cloves, peeled, left whole 4 ounces cremini mushrooms, halved or quartered 1 teaspoon dried herbes de Provence 1 bay leaf ½ cup dry red wine ¼ cup tomato paste 2½ cups beef stock, low sodium 1 cup green peas (thaw first if frozen) 3 tablespoons chopped fresh Italian parsley 1. Toss all ingredients together except peas and parsley into the cooking pot of the Multicooker. 2. Set to Slow Cook on Low for 16 to 24 hours. 3. Once the unit switches to Keep Warm, stir in the peas and parsley. 4. Taste and adjust seasoning accordingly. *If you have the time, you can brown the meat prior to slow cooking. Do this on Brown/Sauté at 400°F as the first step. If you do this, use more beef stock in the recipe, closer to 4 cups. Your yield may be slightly less as well. **The goal is to have tender meat that falls apart when finished - a result of a long, slow cooking process. That being said, if time is of the essence, you may reduce the cooking time to 8 to 10 hours. Nutritional information per serving DVQ $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH 10