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SOUPS AND STOCKS
The pressure cooker is perfect for preparing delicious, nourishing soups and stocks in minutes instead of the hours taken by ordi-
nary methods.
Stocks form the base for most great soups and sauces and you can even substitute a stock for water in many recipes to add extra
flavor. Traditionally, stocks are made by simmering bones and scraps for hours to extract all their flavor. With the pressure cooker,
you can do the same thing in just minutes by following the simple directions on the following pages.
We’ve also included a few favorite soup recipes and, if you have a favorite recipe of your own, try it in the pressure cooker using
one of the recipes in this book as your guide. If adding dried vegetables, they must first be soaked according to directions on page
31. Do not pressure cook soups containing barley, rice, pasta, grains, dry beans and peas which are not listed in the chart
on page 32, and dried soup mixes because they have a tendency to foam, froth, and sputter and could clog the vent pipe.
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over
1
⁄
2
full (see page 6). When the recipe is
increased, the cooking time remains the same.
FOR SOUPS AND STOCKS,
DO NOT FILL PRESSURE COOKER OVER
1
⁄
2
FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR
ALLOWING THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
10
CHICKEN SOUP
1
1
⁄
2
pounds chicken, cut into 1 carrot, diced
serving pieces 1 small onion, diced
1 teaspoon salt 4 cups water
1 stalk celery, chopped
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK
15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR. Let pressure drop of its own accord. Remove pieces of chicken from
cooker and let cool. Skim off fat. Remove meat from bones and return meat to cooker. Heat through.
Nutrition Information Per Serving 4 servings
236 Calories, 9 g Fat, 104 mg Cholesterol
Delicious Soups From Chicken Soup...
CHICKEN SOUP STOCK — Strain Chicken Soup to make stock.
CHICKEN NOODLE SOUP — Add finely chopped carrot, celery, and onion to Chicken Soup. Salt
and pepper to taste. Bring to a boil, add noodles and simmer, uncovered, 20 minutes.
4 servings
CHICKEN DUMPLING SOUP—Mix together 1 beaten egg, or 2 egg whites,
3
⁄
4
teaspoon salt, and
1
⁄
2
cup skim milk. Stir in 1
1
⁄
8
cups flour. Drop mixture from teaspoon into bubbling Chicken Soup in
cooker. Simmer dumplings uncovered 6 minutes.
4 servings
CHICKEN RICE SOUP — Add 2 cups cooked rice and 2 cups cooked diced vegetables of your choice
to Chicken Soup. Salt and pepper to taste. Heat through.
4 servings