MUSHROOM BARLEY SOUP
Yield: 16 cups
Preparation:
1/2 cup loosely packed Italian parsley leaves
2 cloves garlic, peeled
1pound Spanish onions, peeled, cut in
2pounds 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
1pound potatoes, scrubbed, peeled if desired, cut in quarters lengthwise
2tablespoons extra virgin olive oil
2/3 cup barley
2 quarts chicken broth or stock (no salt, no fat) or vegetable broth/stock
1bay leaf
2cups 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®
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,
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
1yellow bell pepper, cored, seeded and cut in quarters
1green bell pepper, cored, seeded and cut in quarters
6cloves garlic, peeled
2large onions
1can
trimmed, cut in
2tablespoons vegetable oil
1tablespoon paprika
3tablespoons red wine vinegar
1teaspoon kosher salt
1can
3cans (15 – 16 ounce) beans, drained, rinsed and drained again (for variety, use one each black beans, pinto beans, and red kidney beans)
25