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15
Cream of Mushroom Soup
Serves 4
1 tablespoons/30g butter or margarine
500g mushroom, sliced
1 large onion, diced
4 cups/1 litre chicken stock
1 cups/250ml cream
1 ½ cups/375ml milk
2 tablespoons cornflour
2 tablespoons parsley, finely chopped
Salt and pepper, to taste
1. Melt butter in a saucepan and add
mushrooms and onion, sauté lightly.
Place mushrooms, onion and chicken
stock into the removable crockery
bowl and stir well. Cover with lid and
cook on LOW setting for 5-6 hours or
HIGH setting for 2-3 hours or AUTO
setting for 3-4 hours. 30 minutes before
serving, turn to HIGH setting then stir
in cream and milk. Blend cornflour
with 2 tablespoons of the hot soup
and blend until smooth. Stir flour
mixture into the soup and cook until
thickened. Serve topped with parsley.
French Onion Soup
Serves 4
5 cups/1 ¼ litres beef stock
4 tablespoons/80g butter
4 onions, thickly sliced
1 teaspoons/5g salt
2 teaspoons/10g sugar
½ cup/75g flour
¾ cups/60g grated Parmesan cheese
1. Pour stock into the removable
crockery bowl, cover with lid and
select the HIGH setting. Melt butter in
a frypan, add onions and sauté until
golden brown.
2. Add salt, sugar and flour to the onions
and stir well. Add onion mixture to the
removable crockery bowl and stir well.
Cover with the lid and cook on LOW
setting for 5-6 hours or HIGH setting for
2-3 hours or AUTO setting for 3-4 hours.
3. Sprinkle with Parmesan cheese
to serve.