Sunbeam PB9800 manual Recipes Soups, Mixed Mushroom & Thyme Soup, Potato and Leek Soup

Recipes - Soups

Mixed Mushroom & Thyme Soup

Serves: 4-6

1 tablespoon olive oil

20g butter, chopped

1 large brown onion, finely chopped

2 garlic cloves, crushed

1kg button mushrooms, sliced

200g Swiss brown mushrooms, sliced

150g oyster mushrooms, sliced

2 cups chicken stock

2 cups water

1 tablespoon chopped fresh thyme leaves

½cup thickened cream Crusty bread, to serve

1.Heat oil and butter in a large saucepan over medium heat. Add onion and cook, stirring until soft.

2.Stir in garlic and mushrooms and cook, stirring occasionally, for 5 minutes or until mushrooms soften.

3.Add stock, water and thyme; bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 10 minutes or until liquid reduces slightly.

4.Remove from heat. Set aside and cool to room temperature.

5.Using the SLOW START button, blend soup, in 2 batches, on speed 2-3 until smooth. Place in a clean saucepan. Stir in cream.

6.Stir over low-medium heat until hot. Season with salt and pepper. Serve with crusty bread.

Tip: You can use vegetable stock instead of chicken stock if you would like this recipe to be vegetarian.

Potato and Leek Soup

Serves: 4-6

1 tablespoon olive oil

2 small rashers bacon, chopped

3 medium leeks, sliced

1 kg potatoes, peeled, chopped

2 cups chicken stock

2 cups water

½ cup grated Parmesan and chives, to serve

1.Heat oil in a large saucepan; add bacon and cook, stirring occasionally, until brown.

2.Add leeks to same pan and cook, stirring for about 5 minutes or until leeks are tender. Add potatoes, stock and water; bring to the boil, reduce heat and simmer, uncovered, for about 20 minutes or until potatoes are tender.

3.Remove from heat; cool to room temperature.

4.Using the SLOW START button, blend soup, in 2 batches, on speed 2-3 until smooth. Place in a clean saucepan.

5.Stir over low-medium heat until hot. Season with salt and pepper.

6.Serve soup topped with parmesan cheese and chives.

Tip: You can use vegetable stock instead of chicken stock if you would like this recipe to be vegetarian.

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