Sunbeam HP4500, HP5500 Recipes, Mushroom & Barley Soup, Pea and Ham Soup, Potato and Leek Soup

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Recipes

SOUPS
Mushroom & Barley Soup		Serves 4-6
1	tablespoon olive oil
2 onions, chopped
2	cloves garlic, crushed

¾cup pearl barley 4 carrots, diced

3 stalks celery, diced

500g mushrooms, sliced ¼ cup soy sauce

6 cups chicken stock Freshly ground black pepper

1.Heat olive oil in a saucepan, cook onion and garlic for 2-3 minutes or until softened. Transfer to slow cooker.

2.Add remaining ingredients, except pepper. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.

3.Serve hot with freshly ground black pepper.

Pea and Ham Soup		Serves 6-8
1	tablespoon olive oil
2 onions, chopped
3 rashers bacon, diced
2 cups split peas
1- 1.5kg ham bone
2	litres water
2	large carrots, diced
2	sticks celery, sliced

2 bay leaves

2 tablespoons chopped fresh thyme Freshly ground black pepper

1.Heat oil in a large frypan, cook onion and bacon for 2-3 minutes or until onion is soft and bacon is slightly browned. Transfer to slower cooker.

2.Add remaining ingredients, reserving 1 tablespoon of fresh thyme. Cook on HIGH 3-4 hours or LOW 6-8 hours.

3.Remove ham bone from slow cooker. Pull off meat from the bone, removing excess fat and skin. Dice and return to the soup.

4.Stir through remaining thyme and season with freshly ground black pepper.

Tip: Ask your butcher to cut the ham bone into pieces.

Potato and Leek Soup	Serves 4
1 tablespoon olive oil
2 rashers bacon, chopped
3 medium leeks, sliced thinly
1 kg potatoes, peeled and diced
4 cups chicken stock
Freshly ground black pepper
½ cup grated parmesan

1.Heat oil in a large saucepan; add bacon and cook, stirring occasionally, until crisp. Remove from pan.

2.Add leeks to the same pan and cook, stirring for about 5 minutes or until leeks are tender. Transfer to slow cooker.

3.Add remaining ingredients, except pepper and parmesan in slow cook. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Cool before blending.

4.Blend or process cooled soup until smooth. Add bacon and reheat in slow cooker for about 1 on high, or until hot.

5.Season to taste with freshly ground pepper.

6.Serve soup topped with parmesan cheese.

Tip: This recipe may be doubled if desired.

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Contents Slow Cooker Important instructions retain for future use ContentsFor the safe use of an electrical appliance Sunbeam’s Safety PrecautionsSunbeam are very safety conscious when Quality Glass Lid Features of your Slow Cooker 5.5L HP5500Temperature Control Dial Removable Crock InsertWrap-Around Element Power on LightCool Touch Handles and Lid Knob Large 5.5 Litre CapacityFeatures of your Slow Cooker 4.5L HP4500 Litre Capacity An Introduction to Slow Cooking Using your Slow CookerTips for Slow Cooking Care and Cleaning Potato and Leek Soup RecipesMushroom & Barley Soup Pea and Ham SoupCreamy Pumpkin Soup French Onion SoupCorned Beef Roasting BeefRoasting Lamb Roasting ChickenCoq au Vin Moroccan ChickenChicken and Olive Casserole Chicken, Mustard Sage CasseroleLamb Roast with White Beans Parsley Sauce Lemongrass and Ginger Scented ChickenLamb Tagine Spicy Lamb CurryFamily Beef Casserole with Semi Dried Tomatoes Beef CurryTablespoon olive oil Beef StroganoffChilli Con Carne Dhal Ratatouille Thai Chicken Red CurryStar Anise Chocolate Self- Saucing PuddingTopping Poached Pears in Red WineSteamed Christmas Pudding ‘Sunbeam’, is a registered trademark of Sunbeam Corporation Consumer Hotline