RECIPES
32
RECIPES
FRENCH ONION SOUP
Serves 4
2 large onions, sliced
15ml (1tbsp) corn oil
50g (2oz) plain flour
1.2 litres (2 pints) hot beef or vegetable stock
salt and pepper to taste
30ml (2tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated
1 Place the onion and oil in a bowl, mix well and
heat on 100P (HIGH) for 1 minute.
2 Stir in the flour to make a paste and gradually
add stock. Season and add the parsley.
3 Cover the bowl and cook on 70P (MEDIUM
HIGH) for 18 minutes.
4 Pour the soup into serving bowls, submerge
bread and sprinkle generously with cheese.
5 Heat on 70P (MEDIUM HIGH) for 1 minute, until
the cheese has melted.
MUSHROOM SOUP
Serves 4
1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (
1/
2
pint) hot vegetable stock
2.5ml (
1/
2
tsp) dried marjoram
salt and pepper to taste
300ml (
1/
2
pint) milk
1 Place the onion, mushrooms and butter in a
bowl, mix well and cook on 100P (HIGH) for 3
minutes.
2 Stir in the flour to form a paste. Gradually add
the stock.
3 Stir in the marjoram, salt and pepper to taste.
Cook on 100P (HIGH) for 8 minutes, stir halfway
through cooking.
4 Blend the soup and add the milk. Check the
seasoning and cook on 100P (HIGH) for 6
minutes.
Variation:
Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of bacon
(cooked and chopped). Omit the French bread and grated cheese.
TOMATO & ORANGE SOUP
Serves 4
25g (1oz) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
800g (1
3/
4
lb) canned, chopped tomatoes
juice and grated rind of 1 small orange
900ml (1
1/
2
pints) hot vegetable stock
salt and pepper to taste
1 Melt the butter in a large bowl on 100P (HIGH)
for 30 seconds.
2 Add the onion, carrot and potato and heat on
100P (HIGH) for 6 minutes. Stir halfway through
cooking.
3 Add the tomatoes, orange juice, orange rind
and stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
100P (HIGH) for 15 minutes, stir 2-3 times
during cooking, until the vegetables are tender.
4 Blend and serve immediately.
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Summary of Contents for R-383M
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