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 (3 L)
2 tablespoons (30 ml) unsalted
butter
1 medium leek, white and light
green parts only, washed and
dried well, finely chopped
1 medium onion, finely chopped
3 medium carrots, finely chopped
4 garlic cloves, finely chopped
24 ounces (0.7 L) mushrooms
(a mix of button, cremini, and all
wild varieties works nicely),
sliced
2 teaspoons (10 ml) kosher salt
1 teaspoon (5 ml) fresh thyme
1 bay leaf
½ cup (125 ml) sherry
1 cup (250 ml) pearl barley
10 cups (2.5 L) vegetable broth
¾ teaspoon (3.75 ml) freshly ground
black pepper
1 tablespoon (15 ml) chopped fresh
Italian parsley
1 teaspoon (5 ml) fresh lemon juice
1. Put the butter into the cooking pot of
the Cuisinart
®
Multicooker
and set to
Brown/Sauté at 375°F (190°C). 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 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 accordingly.
Nutritional information per serving (1 cup [250 ml]):
Calories 126 (15% from fat) • carb. 22g • pro. 4g
• fat 2g • sat. fat 1g • chol. 5mg • sod. 767mg
• calc. 32mg • fiber 4g
Beef Stew
This beef stew is one of the simplest you will
ever find. No browning is required* – just
combine the ingredients and cook slowly.
Setting: Slow Cook
Makes about 10 cups (2.5 L)
3 pounds (1.5 Kg) beef chuck, cut
into 1- to 2-inch (25 to 50 mm)
cubes*
1 teaspoon (5 ml) kosher salt
½
teaspoon (10 ml) freshly ground
black pepper
1 medium leek, white and light
green parts only, finely chopped
1 medium onion, finely chopped
2 medium carrots, cut into ½-inch
(12.5 mm) rounds (halve rounds if
carrots are on the larger side)
1 medium parsnip, cut into ½-inch
(12.5 mm) rounds
1 medium celery stalk, thinly sliced
1 pound new white or red
potatoes, cut into 1-inch (25 mm)
pieces
8 garlic cloves, peeled, left whole
6 ounces (170 g) cremini
mushrooms, halved or quartered
½ tablespoon (7 ml) herbes de
Provence
1 bay leaf
¾ cup (175 ml) dry red wine
3 tablespoons (45 ml) tomato paste
2½ cups (625 ml) beef stock,
low sodium
1 cup (250 ml) green peas (thaw
first if frozen)
¼ cup (60 ml) chopped Italian
parsley leaves
1. Toss all ingredients together except the
peas and parsley in the cooking pot of
the Cuisinart
®
Multicooker.
2.
Set the unit to Slow Cook on Low for
16 hours.
3. Once the unit switches to Keep Warm,
stir in the peas and parsley.
4. Taste and adjust seasoning accordingly.
*Note: If you have the time, you can
brown the meat prior to slow cooking.
Do this on Brown/Sauté at 400°F
(200°C) as the first step. If you do this,
use 4 cups (1 L) of beef stock. Your
yield may be slightly less.
Nutritional information per serving (1 cup [250ml]):
Calories 248 (28% from fat) • carb. 15g • pro. 26g
• fat 8g • sat. fat 3g • chol. 64mg • sod. 324mg
• calc. 36mg • fiber 3g
