Cream of Mushroom Soup

Serves 4

1 tablespoons/30g butter or margarine

500g mushroom, sliced

1 large onion, diced

4 cups/1 litre chicken stock

1 cups/250ml cream

1 ½ cups/375ml milk

2 tablespoons cornflour

2 tablespoons parsley, finely chopped Salt and pepper, to taste

1.Melt butter in a saucepan and add mushrooms and onion, sauté lightly. Place mushrooms, onion and chicken stock into the removable crockery bowl and stir well. Cover with lid and cook on LOW setting for 5-6 hours or HIGH setting for 2-3 hours or AUTO setting for 3-4 hours. 30 minutes before serving, turn to HIGH setting then stir in cream and milk. Blend cornflour with 2 tablespoons of the hot soup and blend until smooth. Stir flour mixture into the soup and cook until thickened. Serve topped with parsley.

French Onion Soup

Serves 4

5 cups/1 ¼ litres beef stock

4 tablespoons/80g butter

4 onions, thickly sliced

1 teaspoons/5g salt

2 teaspoons/10g sugar ½ cup/75g flour

¾ cups/60g grated Parmesan cheese

1.Pour stock into the removable crockery bowl, cover with lid and select the HIGH setting. Melt butter in a frypan, add onions and sauté until golden brown.

2.Add salt, sugar and flour to the onions and stir well. Add onion mixture to the removable crockery bowl and stir well. Cover with the lid and cook on LOW setting for 5-6 hours or HIGH setting for 2-3 hours or AUTO setting for 3-4 hours.

3.Sprinkle with Parmesan cheese to serve.

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Kambrook KSC360 manual Cream of Mushroom Soup, French Onion Soup

KSC360 specifications

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