Mushroom Barley Soup; Beef Stew - Cuisinart MSC-400C Cook Central Instruction Booklet

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 (2.13L)
2 tablespoons (30ml) 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 (450g) mixed mushrooms,
sliced
4 garlic cloves, peeled and finely
chopped
2 teaspoons (10ml) kosher salt
1 teaspoon (5ml) fresh thyme leaves
1 bay leaf
⁄ cup (80ml) sherry
1
3
½ cup (125ml) pearl barley
6 cups (1,500ml) vegetable stock
½ teaspoon (2.5ml) freshly ground
black pepper
1 tablespoon (15ml) chopped fresh
Italian parsley
1 teaspoon (5ml) fresh lemon juice
1. Put the butter into the cooking pot of
the Multicooker set to Brown/Sauté at
375°F (190ºC). 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.

Beef Stew

This beef stew is one of the simplest you will
ever find. Just combine the ingredients and
let the multicooker do the rest.
Setting: Slow Cook
Makes about 5 cups (1.25L)
1¼ to 1½ pounds (570g-675g) beef chuck,
cut into
1- to 2-inch (2.5-5cm) cubes
1 teaspoon (5ml) kosher salt
¼ teaspoon (1ml) freshly ground
black pepper
1 small onion, peeled and finely
chopped
1 medium carrot, peeled and cut
into ½-inch (1.25cm) rounds
1 small celery stalk, thinly sliced
4 small new white or red potatoes,
quartered
4 garlic cloves, peeled
4 ounces (115g) cremini (baby bella)
mushrooms, halved or quartered
1 teaspoon (5ml) dried herbes de
Provence
1 bay leaf
½ cup (125ml) dry red wine
¼ cup (60ml) tomato paste
1½ cups (375ml) beef stock,
low sodium
1½ tablespoons (22ml) cornstarch
1 cup (250ml) green peas, fresh
or frozen
3 tablespoons (45ml) chopped fresh
Italian parsley, for garnish
1. Put all ingredients except for the
cornstarch, peas and parsley into the
cooking pot of the Multicooker.
2. Set to Slow Cook on Low for 16 hours.
3. Once the unit switches to Keep Warm,
transfer 1 tablespoon (15ml) of the stew
liquid to a small measuring cup or
ramekin. Stir in the cornstarch to make a
slurry. Switch the unit to Brown/Sauté at
350°F (180ºC) to bring the stew to a boil.
Stir in the slurry and allow to cook for
about 1 to 2 minutes to thicken the stew.
Stir in the peas and parsley and switch to
Keep Warm (on Slow Cook) for serving.
4. Taste and adjust seasoning
accordingly.
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