17
Cream of Mushroom Soup
Serves 6-8
1½ tablespoons/30g butter or margarine
600g mushrooms, sliced
5 cups/1¼ litres chicken stock
1 medium onion, peeled and chopped
Salt and pepper, to taste
1½ cups/375ml cream
1½ cups/375ml milk
1⁄3 cup/50g flour
1½ tablespoons finely chopped parsley
1.
Melt butter in a saucepan and add
mushrooms, sauté lightly.
2.
Place mushrooms, chicken stock,
onion and seasoning into the
removable cooking bowl and stir well.
3.
Cover with lid and cook on ‘LOW’
setting for 5-6 hours or 3 setting for 2-3
hours or ‘AUTO’ setting for 3-4 hours.
4.
About 30 minutes before serving, turn
to ‘HIGH’ setting then stir in cream
and milk.
5.
Blend flour with a little milk, add
some of the hot soup and blend until
smooth. Stir flour mixture into the soup,
cook until thickened.
6.
Serve topped with parsley.
French Onion Soup
Serves 6-8
7 cups/1¾ litres beef stock
5 tablespoons/100g butter
5 onions, peeled and thickly sliced
1½ teaspoons salt
1½ tablespoons sugar
1⁄3 cup/50g flour
1⁄3 cup/85ml brandy
1¼ cups grated Parmesan cheese
1.
Pour stock into the removable cooking
bowl, cover with lid and select the
‘HIGH’ setting.
2.
Melt butter in a frypan, add onions
and slowly cook for 15 minutes.
3.
Add salt, sugar and flour to the onions
and stir well. Add onion mixture to
removable cooking bowl and stir well.
4.
Cover with lid and cook on ‘LOW’
setting for 5-6 hours or ‘HIGH’ setting
for 2-3 hours or ‘AUTO’ setting for 3-4
hours.
5.
Add brandy and serve sprinkled with
Parmesan cheese.
Содержание PROFILE KSC450
Страница 2: ...Instruction Booklet Profile Slow Cooker KSC450 ...
Страница 28: ...27 Notes ...