Bedienungsanleitung Cuisinart MSC-400 (Seite 9 von 32) (Englisch)

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Chicken Noodle Soup

This soothing soup is chock full of

good-for-you chicken and veggies.

Setting: Slow Cook

Makes about 10 cups

1 medium onion, peeled and finely

chopped

3 medium carrots, peeled and sliced

into ¼-inch rounds

2 celery stalks, cut into ¼-inch dice

1 bone-in, skinless chicken breast*

1 bone-in, skinless chicken leg

1½ teaspoons kosher salt, divided

¼ teaspoon freshly ground black

pepper

1 handful fresh Italian parsley

1 sprig fresh thyme leaves

6 cups chicken stock

1 cup dried egg noodles

½ cup frozen peas

1. Put the onion, carrots, celery, chicken

parts, 1 teaspoon salt, pepper, parsley,

thyme and stock into the cooking pot

of the Multicooker.

2. Cover and set unit to Slow Cook on

High for 5 hours. Once unit switches to

Keep Warm, remove the chicken from

the pot and then switch unit back to

Slow Cook on High to bring soup to a

heavy simmer.

3. Allow the parts to cool and remove

and discard all bones; shred or chop

the meat and put back into the pot.

Once the soup is simmering, add the

noodles and remaining salt. Simmer

until the noodles are cooked through,

according to package instructions.

Once the noodles are cooked, stir in

the peas.

4. Switch unit to Keep Warm until

serving.

*If desired, substitute 2 cups shredded,

roast chicken instead of cooking the

chicken parts.

Nutritional information per serving (1 cup):

Calories 102 (20% from fat) • carb. 9g • pro. 11g

• fat 2g • sat. fat 1g • chol. 34mg • sod. 314mg

• calc.35mg • fiber 2g

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 9 cups

2 tablespoons unsalted butter

1 medium leek, root end trimmed,

washed well and finely chopped

1 medium onion, peeled and finely

chopped

2 medium carrots, peeled and finely

chopped

1 pound mixed mushrooms, sliced

4 garlic cloves, peeled and finely

chopped

2 teaspoons kosher salt

1 teaspoon fresh thyme leaves

1 bay leaf

⁄3 cup sherry

½ cup pearl barley

6 cups vegetable stock

½ 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 leek,

onion and carrots. Sauté until

vegetables are soft and fragrant, about

5 to 8 minutes. Stir in the mushrooms,

garlic, 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, stock 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.

Nutritional information per serving (1 cup):

Calories 119 (21% from fat) • carb. 19g • pro. 3g

• fat 3g • sat. fat 2g • chol. 7mg • sod. 892mg

• calc. 29mg • fiber 3g

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