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Method:
1
In a large frying pan heat the olive oil and sauté the lamb mince,
stirring frequently with a wooden spoon until evenly browned.
2
Add the onion, garlic, carrot, potato and turnip to the pan and
sauté for a few minutes until beginning to brown.
3
Stir in the plain flour then add half of the lamb stock and remove
from the heat.
4
Transfer the lamb and vegetable mixture into the Jug. Add the
remaining ingredients and fill up to the MAX level with the stock.
Mix together with a spoon or spatula to evenly distribute, select
the chunky setting and leave until ready.
5
Season to taste and remove bay leaves before serving.
Ingredients:
•
2 tbsp olive oil
•
75g raw minced lamb
•
1 medium onion (100g), finely
chopped
•
2 garlic cloves, crushed
•
1 small carrot (50g), finely chopped
•
1 potato (100g), finely chopped
•
1 medium turnip (100g), finely
chopped
•
1 tbsp plain flour
•
900ml lamb stock, made from 2
cubes
•
1 tin (400g) of cooked lentils,
drained
•
½ tsp fresh rosemary, chopped
•
2 bay leaves
•
1 tsp Worcestershire sauce
•
1 tbsp fresh parsley, chopped
Winter Lamb and Lentil Broth
Preparation time 20 minutes
Cooking time 30 minutes
Setting: Chunky
Serves 4
Method:
1
In a large frying pan add the olive oil and fry the onion until soft, but
not browned.
2
Add the garlic and mushrooms and continue to cook until the
mushrooms have softened.
3
Transfer to the Soup Maker with the shredded chicken, parsley,
potato and stock. Select the smooth setting and simply wait for 21
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 a chicken carcass in a
medium pan, cover with water, add a vegetable stock cube, 5
peppercorns and a bay leaf. Bring to the boil then simmer for 1
hour. Strain through a fine sieve or muslin cloth.
Ingredients:
•
2 tbsp olive oil
•
100g onion, finely chopped
•
1 garlic clove, crushed
•
240g mushrooms, thinly sliced
•
100g cooked chicken,
shredded
•
10g fresh parsley, chopped
•
115g potato, finely cubed
•
1L chicken stock
Garnish:
•
100ml whipping cream
Chicken and Mushroom Soup
Preparation time: 20 minutes
Cooking time: 30 minutes
Setting: Smooth
Serves: 4
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