18
Limited Warranty
This warranty covers all defects in workmanship or materials in the
mechanical and electrical parts, arising under normal usage and care, in
this product for a period of 12 months from the date of purchase
provided you are able to present a valid proof-of-purchase. A valid
proof-of-purchase is a receipt specifying item, date purchased, and cost
of item. A gift receipt with date of purchase and item is also an
acceptable proof-of-purchase. Product is intended for household use
only. Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gift recipient. During
the applicable warranty period within normal household use, we will
repair or replace, at our discretion, any mechanical or electrical part
which proves defective, or replace unit with a comparable model.
To obtain service under the terms of this warranty, call Toll Free (800) 275-8273.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE
UNITED STATES AND DOES NOT COVER:
•
Damages from improper installation.
•
Defects other than manufacturing defects.
•
Damages from misuse, abuse, accident, alteration, lack of proper
care and maintenance, or incorrect current or voltage.
•
Damage from service by other than an authorized dealer or service center.
This warranty gives you special legal rights and you may also have other
rights to which you are entitled which may vary from state to state.
17
Mushroom Soup
Serves 6
INGREDIENTS
4 Tbsp. butter 1⁄4 cup sherry
1 Tbsp. minced flat parsley 1⁄4 cup minced shallots
1 tsp. fresh lemon juice 3 Tbsp. flour
2 cups low salt chicken broth 2 cups half and half
1 lb. cleaned and minced mushrooms 1⁄4 tsp. fresh ground pepper
1 Tbsp. minced chives salt to taste
METHOD
1
Place a 3 quart saucepan on burner.
2
Place Saucepan Stirrer on pan and set on constant stirring
3
Add butter and shallots and cook over medium heat until
slightly wilted
4
Gradually add mushrooms. They will wilt down as they cook.
5
In about 4 to 5 minutes add flour gradually. It will form a paste with
butter, shallots, and mushrooms. Cook about 3-4 minutes.
6
Take pan off heat with Saucepan Stirrer still turning
7
Add broth and half and half. When mixture becomes smooth, return
to heat.
8
Cook until mixture is simmering and slightly thickened.
9
Add sherry, salt, lemon juice, and pepper. Serve in warm bowls with
parsley and chives.
Note
This recipe may be adapted to create a mushroom sauce by
reducing the liquid to 1 cup chicken broth and 1 cup cream.
Recipe courtesy of Culinary Concepts, Bethel, CT
