8
Chicken and Mushroom Soup.
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
• 300g left over chicken, shredded
• 250g mushrooms, thinly sliced
• 1 potato, finely cubed
• 10g parsley, chopped
• 650ml chicken stock, fresh or cubed
• 1 medium onion, finely chopped
• 2 tbsp olive oil
• 1 garlic clove, chopped
• 100ml whipping cream
Method:
1
In a large frying pan add the olive oil and fry the
onion until soft, but not browned.
2
Add the garlic, mushrooms and continue to cook
until the mushrooms have softened.
3
Transfer to the soup maker with the chicken stock,
parsley and potato. Press the smooth button and
simply wait for 15 minutes until the soup maker has
finished.
4
Season with salt and milled pepper and serve with a
drizzle of cream.
NOTE: Using fresh chicken stock will improve the
flavour of the soup
To make fresh chicken stock. Simply place the
left over carcass in a medium pan, cover with water,
add a vegetable stock cube, 5 peppercorns, a bay
leaf and bring to the boil then simmer for 1 hour
Strain through a fine sieve or muslin cloth.
Chinese Style Chicken and
Sweetcorn Soup.
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
• 3 uncooked corn on the cobs, kernels only
• 1 red onion, finely chopped
• 2 cooked chicken breasts, shredded
• 10 water chestnuts, thinly sliced
• 1 tsp fresh ginger, grated
• 650ml chicken stock
• 2tsp corn flour mixed with 1 tsp of water to form a
paste
• 4 spring onions, finely chopped
• 1 red chilli, de-seeded and finely chopped
• 10g chopped coriander
• 200g hot cooked noodles
Method:
1
Place the chicken stock into the soup maker along
with the sweetcorn kernels, red onion, water
chestnuts, ginger, shredded chicken and pour in the
cornflour paste, mix ingredients together with a
spoon or spatula to evenly distribute.
2
Press the chunky button and leave until ready.
3
Divide the hot cooked noodles between serving
bowls scatter over the chilli, spring onions and
coriander. Simply pour the soup over the noodles and
serve.
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