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Recipes
Mushroom & Barley Soup Serves 4-6
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, crushed
¾ cup pearl barley
3 carrots, diced
2 stalks celery, diced
400g mushrooms, sliced
¼ cup soy sauce
5 cups chicken stock
Freshly ground black pepper
1. Heat olive oil in a saucepan, cook onion
and garlic for 2-3 minutes or until
softened. Transfer to slow cooker.
2. Add remaining ingredients, except pepper.
Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
3. Serve hot with freshly ground black pepper.
Pea and Ham Soup Serves 6-8
1 tablespoon olive oil
2 onions, chopped
3 rashers bacon, diced
2 cups split peas
1kg ham bone
1 ½ litres water
2 carrots, diced
2 sticks celery, sliced
2 bay leaves
2 tablespoons chopped fresh thyme
Freshly ground black pepper
1. Heat oil in a large frypan, cook onion and
bacon for 2-3 minutes or until onion is soft
and bacon is slightly browned. Transfer to
slower cooker.
2. Add remaining ingredients, reserving 1
tablespoon of fresh thyme. Cook on HIGH
3-4 or LOW 6-8 hours.
3. Remove ham bone from slow cooker. Pull
off meat from the bone, removing excess
fat and skin. Dice and return to the soup.
4. Stir through remaining thyme and season
with freshly ground black pepper.
Potato and Leek Soup Serves 4-6
1 tablespoon olive oil
2 rashers bacon, chopped
2 medium leeks, sliced thinly
800g potatoes, peeled and diced
3 cups chicken stock
Freshly ground black pepper
½ cup grated parmesan
1. Heat oil in a large saucepan; add bacon
and cook, stirring occasionally, until crisp.
Remove from pan.
2. Add leeks to the same pan and cook,
stirring for about 5 minutes or until leeks
are tender. Transfer to slow cooker.
3. Add remaining ingredients, except pepper
& parmesan into slow cooker. Cook on
HIGH for 3-4 hours or LOW 6-8 hours.
Cool before blending.
4. Blend or process cooled soup until smooth.
Add bacon and reheat in the slow cooker
for about 1 hour on HIGH, or until hot.
5. Season to taste with freshly ground pepper.
6. Serve soup topped with parmesan cheese.