Cuisinart MSC-600 Instruction Booklet - Page 35

Soups & Stews

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Soups & Stews Rustic Tomato Soup Sautéing the vegetables gives the soup a rich, sweet flavor. Chicken Noodle Soup This effortless and soothing soup is chock full of good-for-you chicken and veggies. Settings: Brown/Sauté Slow Cook Makes about 12 cups 1 tablespoon olive oil 3 garlic cloves, smashed 1 medium to large onion, peeled and roughly chopped 2 medium carrots, peeled and sliced 2 celery stalks, roughly chopped 1½ teaspoons sea or kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 3½ pounds plum tomatoes (about 15), chopped 2 teaspoons dried basil 1 teaspoon marjoram 6 sun-dried tomatoes ¼ teaspoon baking soda 4 cups vegetable broth or stock 1. Put the olive oil in the cooking pot of the Multicooker set to Brown/Sauté at 350°F. Once hot, add garlic, onion, carrots, celery and a pinch each of the salt and pepper. Sauté until soft and golden, about 8 to 10 minutes, stirring occasionally. 2. Add remaining ingredients and stir to combine. Cover and switch to Slow Cook on Low for 4 hours. 3. Once unit switches to Keep Warm, blend to finish soup. Divide the solids from the liquid and add some of the liquid to the blender, then follow by about 1/3 of the solids. Blend until smooth. Repeat with remaining ingredients. Taste and adjust seasonings as desired. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH DVQ  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH Setting: Slow Cook Makes about 13 cups 1 medium to large onion, peeled and finely chopped 6 medium carrots, peeled and sliced into ¼-inch rounds 4 celery stalks, cut into ¼-inch dice 1 whole chicken (3 to 4 pounds), cut into 8 pieces 1¾ teaspoons sea or kosher salt, divided ¼ teaspoon freshly ground black pepper 1 handful fresh Italian parsley 1 sprig fresh thyme leaves (stems discarded) 8 cups water 2 cups egg noodles 1 cup frozen peas, thawed 1. Put the onion, carrots, celery, chicken parts, 1¼ teaspoons salt, pepper, parsley, thyme and water into the cooking pot of the Multicooker. 2. Cover and set unit to Slow Cook on High for 6 hours. Once unit switches to Keep Warm, remove the chicken from the pot and then switch unit back to Slow Cook on High. Allow the parts to cool and remove and discard all skin and bones; shred or chop the meat and put back into the pot. Once the soup is simmering, add the noodles. Simmer until the noodles are cooked through (refer to package instructions of particular noodles). Once the noodles are cooked through, stir in the peas. 3. Switch unit to Keep Warm until serving. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH DVQ  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH 9

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9
Soups & Stews
Rustic Tomato Soup
Sautéing the vegetables gives the soup
a rich, sweet flavor.
Settings:
Brown/Sauté
Slow Cook
Makes about 12 cups
1
tablespoon olive oil
3
garlic cloves, smashed
1
medium to large onion, peeled and
roughly chopped
2
medium carrots, peeled and sliced
2
celery stalks, roughly chopped
1½
teaspoons sea or kosher salt,
divided
¾
teaspoon freshly ground black
pepper, divided
3½
pounds plum tomatoes (about 15),
chopped
2
teaspoons dried basil
1
teaspoon marjoram
6
sun-dried tomatoes
¼
teaspoon baking soda
4
cups vegetable broth or stock
1.
Put the olive oil in the cooking pot of the
Multicooker set to Brown/Sauté at 350°F.
Once hot, add garlic, onion, carrots, celery
and a pinch each of the salt and pepper.
Sauté until soft and golden, about 8 to 10
minutes, stirring occasionally.
2.
Add remaining ingredients and stir to
combine. Cover and switch to Slow Cook
on Low for 4 hours.
3.
Once unit switches to Keep Warm, blend to
finish soup. Divide the solids from the liquid
and add some of the liquid to the blender,
then follow by about
1
/
3
of the solids.
Blend until smooth. Repeat with remaining
ingredients. Taste and adjust seasonings
as desired.
Chicken Noodle Soup
This effortless and soothing soup is chock
full of good-for-you chicken and veggies.
Setting: Slow Cook
Makes about 13 cups
1
medium to large onion, peeled and
finely chopped
6
medium carrots, peeled and sliced
into ¼-inch rounds
4
celery stalks, cut into ¼-inch dice
1
whole chicken (3 to 4 pounds), cut
into 8 pieces
1¾
teaspoons sea or kosher salt,
divided
¼
teaspoon freshly ground black
pepper
1
handful fresh Italian parsley
1
sprig fresh thyme leaves
(stems discarded)
8
cups water
2
cups egg noodles
1
cup frozen peas, thawed
1.
Put the onion, carrots, celery, chicken
parts, 1¼ teaspoons salt, pepper, parsley,
thyme and water into the cooking pot of the
Multicooker.
2.
Cover and set unit to Slow Cook on High for
6 hours. Once unit switches to Keep Warm,
remove the chicken from the pot and then
switch unit back to Slow Cook on High.
Allow the parts to cool and remove and
discard all skin and bones; shred or chop
the meat and put back into the pot. Once
the soup is simmering, add the noodles.
Simmer until the noodles are cooked
through (refer to package instructions of
particular noodles). Once the noodles are
cooked through, stir in the peas.
3. Switch unit to Keep Warm until serving.