Cuisinart MSC-600 Instruction Booklet - Page 34

10

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.

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

Cuisinart MSC-600 Instruction Booklet - Page 34

Mushroom Barley Soup, Beef Stew

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