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Cream of Mushroom Soup
Serves 12
2 tablespoons butter or margarine
750g mushroom, sliced
1
1
⁄2 litres chicken stock
1 large onion chopped
Salt & pepper, to taste
2 cups cream
2 cups milk
4 tablespoons flour
2 tablespoons chopped parsley
1. Melt butter in a saucepan and add
mushrooms, sauté lightly.
2. Place mushrooms, chicken stock,
onion and seasoning into Slow Cooker
and stir well.
3. Cover and cook on LOW for 6–10
hours, or HIGH for 2
1
⁄2 –3 hours.
4. About 30 minutes before serving, turn
to HIGH then stir in cream and milk.
5. Blend flour with a little milk, add
some of the hot soup, and blend until
smooth. Stir flour mixture into the soup,
cook until thickened.
6. Serve topped with parsley.
French Onion Soup
Serves 16
4 litres beef stock
6 onions, thickly sliced
125g butter
2 teaspoons salt
2 tablespoons sugar
4 tablespoons flour
1
⁄2 cup brandy
1
1
⁄2 cups grated Parmesan cheese
1. Pour stock into Slow Cooker and set
on HIGH.
2. Cook onions slowly in a pan with
butter for 15 minutes.
3. Add salt, sugar and flour, stir well. Add
onion mixture to Slow Cooker.
4. Cover and cook on LOW for 6–8 hours
or HIGH for 3 hours.
5. Add brandy and serve sprinkled with
Parmesan cheese.
KSC110_IB_Issue0210_V1.indd 17 8/12/09 9:12 AM