AEG MCD1761E, MCD1751E manual Barley soup, Mushroom soup, Camembert toast, Approx 11/2-21/2min W

Soups & starters

Switzerland

Barley soup

Total cooking time: approx. 35-40 minutes

Utensils: Bowl with lid (2 Iitre capacity) Ingredients

2 tbsp butter or margarine (20 g)

1onion (50 g), finely chopped

1-2 carrots (130 g), sliced

15g celery, diced

1 leek (130 g), in rings

3white cabbage leaves (100 g) in strips

200g veal bones

50g streaky bacon, in strips

50g barley grains

700 ml	meat stock
	pepper
4	wiener sausages (300 g)

Netherlands

Mushroom soup

Total cooking time: approx. 13-17 minutes

Utensils: Bowl with lid (2 litre capacity) Ingredients

200 g	mushrooms, sliced
1	onion (50 g), finely chopped
300 ml	meat stock
300 ml	cream

21/2 tbsp plain flour (25 g)

21/2 tbsp butter or margarine (25 g)

	salt & pepper
1	egg yolk
150 g	crème fraiche

Germany

Camembert toast

Total cooking time: approx. 11/2-21/2minutes

Utensils: Flat dish Ingredients

4	slices of bread for toasting (80 g)
2 tbsp	butter or margarine (20 g)
150 g	camembert
4 tsp	cranberry jelly (40 g)
	cayenne pepper

1.Put the butter and diced onion in the dish and steam

with the lid on the dish.

approx. 1-2 min. 800 W

2.Add the vegetables to the dish. Then add the bones, the strips of bacon and the barley and fill with the meat stock. Season with pepper and cook with the lid on.

1.17-19 min. 800 W

2.17-19 min. 400 W

3.Chop the sausages into small pieces and heat them for

5minutes in the dish.

4.After cooking, let the soup stand for 5 minutes. Take the bones out of the soup before serving.

1.Put the vegetables with the meat stock in the dish and

cook with the lid on.

8-9 min. 800 W

2.Puree all the ingredients in a food processor. Add the cream.

3.Rub the flour and butter into a dough and stir into the mushroom soup until smooth. Season with salt and

pepper, cover and cook. Stir again after cooking.

4-6 min. 800 W

4.Mix the egg yolk with the crème fraiche, stir into the soup little by little. Heat the whole mixture again for a

short time, but do not allow it to boil!

1-2 min. 800 W

Allow the soup to stand for approximately 5 minutes once cooked.

1.Toast the bread and spread with butter.

2.Cut the Camembert into slices and arrange on top of the toast. Put the Cranberry jelly in the middle of the cheese and sprinkle with Cayenne pepper.

3.Place the toast on a plate and heat.

approx 11/2-21/2min. 800 W

Tip: You can vary this recipe according to your taste. For example, you can use fresh mushrooms and grated cheese or cooked ham, asparagus and Emmental cheese.

28