Dutch Vegetable Soup
|Cubed beef||1⁄2 Pound|
|Rice||1⁄4 Cup (4 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Brussels sprouts||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Cauliflower florets||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon (For Garnish)|
Melt shortening in cooker; brown beef.
Add rest of ingredients (except parsley); close cover of cooker.
Put pressure control in place.
When pressure is reached and control jiggles gently, cook for 15 minutes.
Cool cooker at once under running water
Garnish soup with parsley, and serve