Kambrook KSC110 manual Cream of Mushroom Soup, French Onion Soup

Cream of Mushroom Soup

Serves 12

2 tablespoons butter or margarine

750g mushroom, sliced

11⁄2 litres chicken stock

1 large onion chopped Salt & pepper, to taste 2 cups cream

2 cups milk

4 tablespoons flour

2 tablespoons chopped parsley

1.Melt butter in a saucepan and add mushrooms, sauté lightly.

2.Place mushrooms, chicken stock, onion and seasoning into Slow Cooker and stir well.

3.Cover and cook on LOW for 6–10 hours, or HIGH for 21 ⁄2 –3 hours.

4.About 30 minutes before serving, turn to HIGH then stir in cream and milk.

5.Blend flour with a little milk, add some of the hot soup, and blend until smooth. Stir flour mixture into the soup, cook until thickened.

6.Serve topped with parsley.

French Onion Soup

Serves 16

4 litres beef stock

6 onions, thickly sliced

125g butter

2 teaspoons salt

2 tablespoons sugar

4 tablespoons flour

1⁄2 cup brandy

11⁄2 cups grated Parmesan cheese

1.Pour stock into Slow Cooker and set on HIGH.

2.Cook onions slowly in a pan with butter for 15 minutes.

3.Add salt, sugar and flour, stir well. Add onion mixture to Slow Cooker.

4.Cover and cook on LOW for 6–8 hours or HIGH for 3 hours.

5.Add brandy and serve sprinkled with Parmesan cheese.

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