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Tomato Soup
Perfectly satisfying meal with a grilled cheese sandwich.
Makes 6 cups
1
½
2
2
2½ tablespoons unsalted butter
1 small onion (about 3 ounces), peeled and chopped
1
1 carrot, peeled and chopped rib celery, chopped teaspoon dried basil teaspoon dried marjoram tablespoons unbleached all-purpose flour cans (14-15 ounces each) diced tomatoes with juices
4
⁄ whole sun-dried tomatoes, not oil-packed
1
8 teaspoon baking soda
2½ cups vegetable or chicken stock
1
½ teaspoon kosher salt teaspoon freshly ground pepper
1 cup half & half (optional)
Place the butter in the cooking pot of the
Cuisinart ™ Electric Pressure Cooker. Select
Sauté. Once butter is hot, add onions and stir.
Sauté for about 1 to 2 minutes, until onions begin to soften and become translucent. Stir in the carrots, celery, basil and marjoram. Sauté vegetables for about 3 to 4 minutes, stirring occasionally, until soft but not browned. Stir in flour and cook for an additional minute. Stir in tomatoes with their juices, sun-dried tomatoes, baking soda, and stock.
Lock lid in place. Select High Pressure.
Set timer for 8 minutes. When audible beep sounds, use Natural Pressure Release to release all steam. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
Blend soup with either a Cuisinart ™ handheld blender directly in the pot or a food processor or blender. (If blending soup with handheld blender unplug pressure cooker before blending and use care not to scratch the nonstick cooking pot.)
Add the salt and pepper and taste. Adjust seasonings accordingly.
For creamy tomato soup, stir in the optional half & half.
1
1
2
3
16
½
½
¹⁄³
¾
1
5
½
2
Nutritional information per serving
(without half & half; one cup):
Calories 105 (40% from fat) • carb. 13g • pro. 3g
• fat 5g • sat. fat 3g • chol. 13mg • sod. 640mg
• calc. 42mg • fiber 3g
Mushroom Barley Soup
Makes about 8 cups tablespoon unsalted butter medium onion, chopped, about 1 cup medium carrots, peeled and cut into ¼-inch dice cloves garlic, smashed ounces mushrooms, sliced teaspoon kosher salt teaspoon fresh thyme, chopped cup sherry cup pearl barley bay leaf cups chicken broth teaspoon fresh ground pepper tablespoons chopped fresh parsley (about 5 sprigs)
23
Place the butter in the cooking pot of the
Cuisinart ™ Electric Pressure Cooker. Select
Sauté. Once butter begins to sizzle, stir the chopped onions into the pot. Sauté for about
1 to 2 minutes, until onions start to soften.
Stir in the carrots and sauté vegetables for about 4 minutes, stirring occasionally, until vegetables are soft and lightly golden. Stir in garlic, mushrooms, salt, and thyme. Sauté until mushrooms release most of their moisture and the garlic becomes aromatic, about 5 minutes.
Add sherry to the pot and cook until liquid is evaporated.
Add barley, bay leaf and chicken broth to the pot. Lock lid into place. Select High Pressure.
Set timer to 10 minutes. When audible beep sounds, use the Natural Pressure Release to release all pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.
Remove and discard bay leaf. Stir in pepper.
Adjust seasoning to taste. Stir in chopped parsley. For an extra kick, stir in 2 additional tablespoons of sherry. Serve immediately.
Nutritional information per serving (one cup):
Calories 130 (13% from fat) • carb. 22g • pro. 5g
• fat 2g • sat. fat 1g • chol. 4mg • sod. 397mg
• calc. 21mg • fiber 4g
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