25
RECIPES
TOMATO & ORANGE SOUP
Serves 4
Preparation time - 10 minutes
25g (1oz) butter
125g (5oz) onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1
3
/4lb) canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
1
/2 pints) hot vegetable stock
salt and pepper to taste
1 Melt the butter in a large bowl on 100P for
30 seconds.
2Add the onion, carrot and potato and heat on
100P for 6 minutes. Stir halfway through
cooking.
3Add the tomatoes, orange juice, orange rind
and stock. Mix thoroughly. Season with salt
and pepper to taste. Cover the bowl and cook
on 100P for 15 minutes, stir 2-3 times during
cooking, until the vegetables are tender.
4 Blend in a food processor. Return to the bowl
and heat on 100P for 5 minutes.
GARLIC MUSHROOMS
Serves 6
Preparation time - 4 minutes
50g (2oz) butter
3 cloves garlic, crushed
175g (6oz) mushrooms, quartered
5ml (1tsp) fresh parsley, chopped
Variation:
Garlic Prawns: Substitute mushrooms with 250g (9oz)
tiger prawns, cooked and peeled.
1 Heat the butter on 100P for 20-30 seconds.
Stir in the garlic and cook on 100P for a
further 30 seconds.
2 Stir in the mushrooms and parsley and cook
on 50P for 10 minutes, stirring 2-3 times.
Serve in ramekin dishes with French bread.
CREAMY MUSHROOM SOUP
Serves 4
Preparation time - 6 minutes
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (
1
/2 pint) milk
450ml (
3
/4 pint) hot vegetable stock
2.5ml (
1
/2tsp) dried marjoram
2.5ml (
1
/2tsp) dried basil
salt and pepper to taste
150ml (
1
/4 pint) double cream
1 Cook the onion, mushrooms and butter
together in a bowl on 100P for 5 minutes.
2 Stir in the flour to form a paste, gradually add
the milk and the stock.
3 Stir in the marjoram, basil, salt and pepper to
taste. Cook on 100P for 9 minutes, stir after
5 minutes through cooking.
4 Blend the soup and add the cream. Cook on
100P for 7 minutes.
UK R-246 O/M,P25 03.6.18 10:00 AM Page 25
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