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Cuisinart DLC-XP User Manual

Page 26

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MUSHROOM BARLEY SOUP

Yield: 16 cups
Preparation: 35-40 minutes

1/2

cup loosely packed Italian parsley leaves

2

cloves garlic, peeled

1

pound Spanish onions, peeled, cut in 1-inch pieces

2

pounds cremini or white mushrooms,
cleaned and stemmed, stems reserved

1/2

pound shiitake mushrooms, tough stems removed
and discarded

1/2

pound celery, cut to fit the feed tube

1/2

pound carrots, peeled, cut to fit the feed tube

1

pound potatoes, scrubbed, peeled if desired,
cut in quarters lengthwise

2

tablespoons extra virgin olive oil

2/3 cup

barley

1-1/2 teaspoons thyme or herbs de Provence
2

quarts chicken broth or stock (no salt, no fat) or
vegetable broth/stock

1 bay

leaf

2 cups

water

1

teaspoon kosher salt

1/4

teaspoon freshly ground black pepper

Insert the metal blade and pulse the parsley 10 times to chop;
remove and reserve. With the machine running, drop the garlic
down the small feed tube and process to chop, 5 seconds;
scrape the work bowl. Add the onions; pulse to chop, 10 times;
remove and reserve. Pulse to chop the mushroom stems,
10 times; remove and reserve.

Insert the 4 mm slicing disc. Use medium pressure to slice the
mushrooms and shiitakes; remove and reserve. Use medium
pressure to slice the carrots and celery; remove and reserve.
Arrange the potatoes in the large feed tube vertically; use
medium pressure to slice.

Heat the olive oil in a Cuisinart

®

6-quart stockpot over medium

heat. Add the chopped garlic, onions and mushroom stems; cook
until tender, about 5 minutes. Raise the heat to medium high and
add the sliced mushrooms, celery, and carrots, barley, and
thyme. Stir over medium high heat for about 5 minutes, until the
herbs become fragrant. Add the sliced potatoes, stock, bay leaf
and water. Bring to a boil, then reduce the heat to low and
simmer until the barley is tender, 25-30 minutes. Remove and
discard the bay leaf. Season with salt and pepper. Serve in
warmed bowls sprinkled with the chopped parsley.

Nutritional analysis per 1 cup serving:

Calories 110 (21% from fat) • carbo. 18g • pro. 5g • fat 3g •

sat. fat 0g • chol. 0mg • sod. 178mg • fiber 4g

CHILI FOR A CROWD

Yield: 4 quarts
Preparation: 30 minutes; 3 hours to cook

1

red bell pepper, cored, seeded and cut in quarters

1

yellow bell pepper, cored, seeded and cut in quarters

1

green bell pepper, cored, seeded and cut in quarters

6

cloves garlic, peeled

2

large onions (1-1/2 pounds total), peeled,
cut in 1-inch pieces

1

can (35-ounce) peeled plum tomatoes, drained,
juices reserved

3-1/2 pounds boneless beef chuck (trimmed yield, 3 pounds),

trimmed, cut in 1-1/2 – 2 inch cubes, well chilled

2

tablespoons vegetable oil

1/3-1/2 cup chili powder, to taste
1-1/2 tablespoons ground cumin
1 tablespoon

paprika

1-1/2 tablespoons

oregano

3

tablespoons red wine vinegar

1

teaspoon kosher salt

1

can (6-ounce) tomato paste

3 cans (15 – 16 ounce) beans, drained, rinsed and drained again

(for variety, use one each black beans, pinto beans, and
red kidney beans)

25