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Mushroom Soup
Makes 6 cups
2 tablespoons olive oil
6 shallots, chopped
2 cloves garlic, crushed
1 leek, sliced
500g swiss brown mushrooms, sliced
500g cup mushrooms, sliced
375g portabella mushrooms, sliced
2 tablespoons plain flour
4 cups chicken stock
1 cup cream
½ cup chopped flat-leaf parsley
Salt and pepper, to taste
1. Heat oil in large frypan over medium heat.
Add shallots, garlic and leek, cook until
tender. Transfer to slow cooker.
2. Add mushrooms, and combined flour and
stock to slow cooker. Stir.
3. Place lid on pan. Cook on HIGH for 3-4
hours or LOW for 6-7 hours. Cool before
blending.
4. Blend or process cooled soup in batches
soup until smooth. Return to slow cooker.
5. Add cream, stir. Place lid on pan and
cook for another 30 minutes on LOW.
Stir through parsley. Season with salt and
pepper. Serve with bread if desired.
Thai Pumpkin Soup
Makes 6 cups
1 tablespoon cornflour
375ml can coconut milk
¹⁄
³
cup red curry paste
2 tablespoons fish sauce
1.5kg pumpkin, peeled, deseeded, chopped
1 onion, chopped
400g potato, peeled, chopped
500g sweet potato, peeled, chopped
4 cups vegetable stock
Salt and pepper
1. Whisk cornflour and coconut milk until
smooth. Pour into slow cooker. Add
remaining ingredients to slow cooker. Stir.
2. Place lid on pan. Cook on HIGH for 3-4
hours or LOW for 6-7 hours. Cool before
blending.
3. Blend or process cooled soup in batches
until smooth. Season with salt and pepper.
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