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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 shi
itakes; 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
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