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SOUPS & STARTERS
Soups and Starters
Ingredients
25 g (1 oz) butter or
margarine
1 large onion, peeled and
finely chopped
675 g (1
1
/
2
lb) carrots, peeled
and sliced
4 sticks celery, chopped
1 litre (1
3
/
4
pt) hot vegetable
stock
1 small orange, grated rind
and juice of
salt and pepper
30 ml (2 tbsp) chopped
parsley
Carrot & Celery Soup Serves 4
Dish: 3 litre (6pt) bowl Oven Accessory: glass turntable
1. Place the butter and onion in bowl. Cover and cook on
HIGH power for 3 mins. or until softened.
2. Stir in the carrots and celery. Cover and cook on HIGH
power for 8-10 mins. or until vegetables are softened. Stir
halfway during cooking.
3. Pour in the stock. Cover and cook on HIGH power for 5
mins. and then LOW power for 15 mins. or until the
vegetables are tender.
4. Drain the vegetables and coarsely puree with a little of the
stock, then return to the bowl with the remaining stock.
5. Add the orange rind and juice, season to taste. Cover and
cook on HIGH power for 3-4 mins. or until piping hot. Serve
garnished with chopped parsley.
Ingredients
25 g (1 oz) butter
1 small onion, chopped
600 ml (1 pt) hot chicken
stock
225 g (8 oz) button
mushrooms, sliced
bouquet garni
15 ml (1tbsp) cornflour
300 ml (
1
/
2
pt) milk
salt and pepper
60 ml (4 tbsp) single cream
Cream of Mushroom Soup Serves 4
Dish: 3 litre (6pt) bowl Oven Accessory: glass turntable
1. Place the butter and chopped onion in a large bowl. Cover
and cook on HIGH power for 3 mins. or until soft.
2 Add the stock, mushrooms and bouquet garni. Cover and
cook on HIGH power for 15-20 mins. or until mushrooms
are soft.
3. Remove the bouquet garni and blend the soup until smooth.
Mix the cornflour with a little of the milk, then stir in
remaining milk. Add to the mushroom mixture.
4. Cover and cook on HIGH power for 5 mins. or until
thickened. Stir halfway. Season and serve with cream
swirled on top.
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