Bedienungsanleitung Cuisinart MSC-800 Series (Seite 10 von 32) (Englisch)

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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, finely chopped

3 medium carrots, finely chopped

4 garlic cloves, finely chopped

24 ounces mushrooms (a mix of button,

cremini, and all wild varieties works

nicely), sliced

2 teaspoons kosher salt

1 teaspoon fresh thyme

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

Cuisinart

Multicooker

and 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 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):

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

3 pounds beef chuck, cut into

1- to 2-inch cubes*

1 teaspoon kosher salt

teaspoon 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

rounds (halve rounds if carrots are

on the larger side)

1 medium parsnip, cut into ½-inch

rounds

1 medium celery stalk, thinly sliced

1 pound new white or red potatoes,

cut into 1-inch pieces

8 garlic cloves, peeled, left whole

6 ounces cremini mushrooms,

halved or quartered

½ tablespoon herbes de Provence

1 bay leaf

¾ cup dry red wine

3 tablespoons tomato paste

2½ cups beef stock, low sodium

1 cup green peas (thaw first if frozen)

¼ cup chopped Italian parsley leaves

1. Toss all ingredients together except the

peas and parsley in the cooking pot of the

Cuisinart

Multicooker.

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.

*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

4 cups of beef stock. Your yield may be

slightly less.

**The goal of this dish is to have tender meat

that falls apart when it is 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 a minimum of 8 to 10 hours.

Nutritional information per serving (1 cup):

Calories 248 (28% from fat) • carb. 15g • pro. 26g • fat

8g• sat. fat 3g • chol. 64mg • sod. 324mg

• calc. 36mg • fiber 3g

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