Cuisinart DLC-XPBC Instruction and Recipe Booklet - Page 26

MUSHROOM BARLEY SOUP Yield: 16 cups Preparation: 35-40 minutes 1/2 2 1 2 1/2 1/2 1/2 1 2 2/3 1-1/2 2 1 2 1 1/4 cup loosely packed Italian parsley leaves cloves garlic, peeled pound Spanish onions, peeled, cut in 1-inch pieces pounds cremini or white mushrooms, cleaned and stemmed, stems reserved pound shiitake mushrooms, tough stems removed and discarded pound celery, cut to fit the feed tube pound carrots, peeled, cut to fit the feed tube pound potatoes, scrubbed, peeled if desired, cut in quarters lengthwise tablespoons extra virgin olive oil cup barley teaspoons thyme or herbs de Provence quarts chicken broth or stock (no salt, no fat) or vegetable broth/stock bay leaf cups water teaspoon kosher salt teaspoon freshly ground black pepper Insert the metal blade and pulse the parsley 10 times to chop; remove and reserve. With the machine running, drop the garlic down the small feed tube and process to chop, 5 seconds; scrape the work bowl. Add the onions; pulse to chop, 10 times; remove and reserve. Pulse to chop the mushroom stems, 10 times; remove and reserve. Insert the 4 mm slicing disc. Use medium pressure to slice the mushrooms and shiitakes; remove and reserve. Use medium pressure to slice the carrots and celery; remove and reserve. Arrange the potatoes in the large feed tube vertically; use medium pressure to slice. Heat the olive oil in a Cuisinart® 6-quart stockpot over medium heat. Add the chopped garlic, onions and mushroom stems; cook until tender, about 5 minutes. Raise the heat to medium high and add the sliced mushrooms, celery, and carrots, barley, and thyme. Stir over medium high heat for about 5 minutes, until the herbs become fragrant. Add the sliced potatoes, stock, bay leaf and water. Bring to a boil, then reduce the heat to low and simmer until the barley is tender, 25-30 minutes. Remove and discard the bay leaf. Season with salt and pepper. Serve in warmed bowls sprinkled with the chopped parsley. Nutritional analysis per 1 cup serving: Calories 110 (21% from fat) • carbo. 18g • pro. 5g • fat 3g • sat. fat 0g • chol. 0mg • sod. 178mg • fiber 4g CHILI FOR A CROWD Yield: 4 quarts Preparation: 30 minutes; 3 hours to cook 1 red bell pepper, cored, seeded and cut in quarters 1 yellow bell pepper, cored, seeded and cut in quarters 1 green bell pepper, cored, seeded and cut in quarters 6 cloves garlic, peeled 2 large onions (1-1/2 pounds total), peeled, cut in 1-inch pieces 1 can (35-ounce) peeled plum tomatoes, drained, juices reserved 3-1/2 pounds boneless beef chuck (trimmed yield, 3 pounds), trimmed, cut in 1-1/2 - 2 inch cubes, well chilled 2 tablespoons vegetable oil 1/3-1/2 cup chili powder, to taste 1-1/2 tablespoons ground cumin 1 tablespoon paprika 1-1/2 tablespoons oregano 3 tablespoons red wine vinegar 1 teaspoon kosher salt 1 can (6-ounce) tomato paste 3 cans (15 - 16 ounce) beans, drained, rinsed and drained again (for variety, use one each black beans, pinto beans, and red kidney beans) 25