10
Ingredients
2 tbsp olive oil
1 medium onion, finely
chopped
1 garlic clove, chopped
240g mushrooms, thinly sliced
100g cooked chicken,
shredded
10g parsley, chopped
1 medium potato, finely
cubed
1litre chicken stock, fresh or
made from cube
100ml whipping cream
Chicken and Mushroom Soup
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.
Ingredients
Water
3 finely chopped carrots
3 chopped celery
3 chopped leeks
1 diced onion
1 bay leaf
2 sprig of parsley
1 tsp. dried thyme
Ingredients
700g assorted vegetables,
diced. (Bagged mixed
vegetables from the
supermarket are ideal)
Water (filled to the Max mark)
2tsp instant chicken or
vegetable stock
Salt and ground black pepper
Stove Top Stock
A basic stock recipe to cook on the hob.
Basic Vegetable Soup
Method
1.
Put all the ingredients into a stock pot and cover with
enough water to easily stir them in. The more water you add,
the lighter the flavour of the stock.
2.
Set the stock pot on a medium to high heat and bring to just
under a boil before reducing the heat to medium low and
allowing the stock to simmer.
3.
Let the stock cook for around an hour, stirring intermittently
to circulate the vegetables.
4.
Take the stock off the heat and strain to remove the pieces
of veg.
5.
Refrigerate and allow to cool before splitting into portions
and then freezing immediately.
6.
Next time you want to make soup with vegetable stock in
your Tower Soup Maker, simply take a portion of your stock
out of the freezer and defrost before adding to your Soup
Maker along with the rest of your ingredients, for the ultimate
in home-made comfort cooking.
Method
1.
For a quick smooth soup fill the Soup Maker past the min fill
with a selection of diced vegetables (using ready prepared
chopped vegetables is ideal.)
2.
Add the vegetable or chicken stock powder and fill to the
max mark with water.
3.
Select the smooth setting. Once the soup is ready, season to
taste and serve.