10
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, peeled and finely
chopped
3 medium carrots, peeled and finely
chopped
4 garlic cloves, finely chopped
24 ounces mushrooms (a mix of button,
cremini, and all wild varieties works
nicely), sliced
2 teaspoons sea or kosher salt
1 teaspoon fresh thyme leaves
(stems discarded)
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
Multicooker 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. 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.
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Beef Stew
This beef stew is one of the simplest
you will ever find. Just combine the
ingredients and cook slowly.
Setting: Slow Cook
Makes about 8 cups
2
to
2½ pounds beef chuck, cut into
1- to 2-inch cubes*
1 teaspoon sea or kosher salt
¼ teaspoon freshly ground black
pepper
1 small to medium leek, white and
light green parts only, finely chopped
1 medium onion, peeled and finely
chopped
2 medium carrots, peeled and cut into
½-inch rounds (halve rounds if
carrots are on the larger side)
1 medium parsnip, peeled and cut into
½-inch rounds
1 medium celery stalk, thinly sliced
¾ pound new white or red potatoes,
cut into 1-inch pieces
6 garlic cloves, peeled, left whole
4 ounces cremini mushrooms, halved
or quartered
1 teaspoon dried herbes de Provence
1 bay leaf
½ cup dry red wine
¼ cup tomato paste
2½ cups beef stock, low sodium
1 cup green peas (thaw first if frozen)
3 tablespoons chopped fresh Italian
parsley
1. Toss all ingredients together except peas
and parsley into the cooking pot of the
Multicooker.
2.
Set to Slow Cook on Low for 16 to 24 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
more beef stock in the recipe, closer to 4 cups.
Your yield may be slightly less as well.
** The goal is to have tender meat that falls
apart when 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 8 to 10 hours.
Nutritional information per serving DVQ
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