Mushroom Soup
Serves: 4
Ingredients:
1 tablespoon butter
250 g mushrooms, sliced
1 tablespoon flour
2 cups chicken stock
1
/
4
cup white wine
1 teaspoon mustard
1
/
2
cup cream
Method:
Place butter and mushrooms in a 2-litre casserole
dish. Cover and cook on HIGH for 5 minutes.
Add flour, stock, wine and mustard to mushrooms
and mix well. Cover and cook on HIGH for 6 to 8
minutes, stirring halfway through cooking.
Add cream and cook on HIGH for a further
2 minutes. This soup can be puréed if preferred.
Short and Long Soup
Serves: 4
Ingredients:
200 g fresh Singapore noodles
12 (200 g) frozen mini dim sims
4 green onions, sliced
1 litre chicken stock
1 tablespoon crushed garlic
1
/
2
teaspoon chopped ginger
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons dried onion (optional)
Method:
Place all ingredients except bok choy and bean
sprouts in a 4-litre casserole dish and cook on HIGH
for 16 minutes. Add bok choy and cook on HIGH
for 4 minutes. Serve in individual bowls topped with
bean sprouts and onion.
Serves: 4 to 6
Ingredients:
4 tablespoons butter
12 slices bread, crusts removed
1 teaspoon mixed herbs (optional)
Method:
Melt butter on HIGH for 1 minute. Cut bread into
1 cm cubes. Combine melted butter and herbs, pour
over bread cubes. Mix well and place on a baking
tray. Place on High Rack. Cook on Grill 1 for 3 to
4 minutes, turning halfway through cooking.
Croutons
G
Serves: 4 to 6
Ingredients:
4 rashers bacon, chopped
1 onion, diced
840 g can crushed tomatoes
2 tablespoons tomato paste
2
cups chicken stock
1 teaspoon oregano
freshly ground black pepper
Method:
In a 4-litre dish place bacon and onion. Cook on
HIGH for 3 minutes. Add tomatoes, tomato paste,
chicken stock, oregano and pepper. Set on HIGH for
8 minutes. Stir. Cook on HIGH for 8 minutes. Puree.
Tomato Bacon Soup
R
Soups, Snacks and Starters
Serves: 6
Ingredients:
500 g green split peas
850 g smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
1
/
2
cup frozen peas
Method:
Wash split peas and place in a 2-litre capacity bowl
with 1-litre of water. Cover and allow soaking for
8 hours or overnight. Remove rind from ham hock
and discard. Cut meat away from the bone and
roughly chop. Reserve bone. Drain peas and place
into a 5-litre capacity microwave safe dish. And ham
bone, chopped ham, onion, thyme, bay leaf and
chicken stock. Cook uncovered on HIGH for
15 minutes.
Reduce power to MEDIUM and cook for 15 minutes.
Skim top of soup and cook on MEDIUM or a further
30 minutes. Remove ham bone and bay leaf and stir
in frozen peas. Cook on MEDIUM for 10 minutes.
Blend half the soup and return to the bowl, stirring
through the remaining soup.
Serve hot with crusty bread.
Tip:
Substitute 500 g bacon bones and 250g of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses,
as they will toughen. Add salt after cooking if desired.
Pea and Ham Soup
Hint:
To cook 1 double chicken breast. Place onto a
dinner plate. Cover and cook on MED HIGH for
8 to 10 minutes.
To Next Page
Loading...
