Sharp R-654M operation manual Tomato & Orange Soup, Mushroom Soup, French Onion Soup

R-654M O/M & C/B 05/04/2001 11:01 Page 35

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	RECIPES

TOMATO & ORANGE SOUP

Serves 4

Preparation time - 10 minutes 25g (1oz) butter

125g (5oz) onion, chopped

1 large carrot, finely chopped

1 large potato, finely chopped

800g (13/4lb) canned, chopped tomatoes juice and grated rind of 1 medium orange 900ml (11/2 pints) hot vegetable stock salt and pepper to taste

MUSHROOM SOUP

Serves 4

Preparation time - 6 minutes 125g (5oz) onion, chopped

225g (8oz) mushrooms, sliced

25g (1oz) butter

25g (1oz) plain flour 300ml (1/2 pint) milk

450ml (3/4 pint) hot vegetable stock 2.5ml (1/2tsp) dried marjoram 2.5ml (1/2tsp) dried basil

salt and pepper to taste 150ml (1/4 pint) double cream

1Melt the butter in a large bowl on 100P for 30 seconds.

2Add the onion, carrot and potato and heat on 100P for 6 minutes. Stir halfway through cooking.

3Add the tomatoes, orange juice, orange rind and stock. Mix thoroughly. Season with salt and pepper to taste. Cover the bowl and cook on 100P for 15 minutes, stir 2-3 times during cooking, until the vegetables are tender.

4Blend in a food processor. Return to bowl and heat on 100P for 5 minutes.

1Cook the onion, mushrooms and butter together in a bowl on 100P for 3 minutes.

2Stir in the flour to form a paste, gradually add the milk and stock.

3Stir in the marjoram, basil, salt and pepper to taste. Cook on 100P for 8 minutes, stir after 4 minutes.

4Blend and add the cream, cook on 100P for 6 minutes.

FRENCH ONION SOUP

Serves 4

Preparation time - 8 minutes 350g (13oz) onion, sliced 15ml (1tbsp) vegetable oil 50g (2oz) plain flour

1.2litres (2 pints) hot meat or vegetable stock salt and pepper to taste

30ml (2tbsp) parsley, chopped 4 thick slices French bread 50g (2oz) cheese, grated

1Place the onion and oil in a bowl, mix well and heat on 100P for 1 minute.

2Stir in the flour to make a paste and gradually add stock. Season and add the parsley.

3Cover the bowl and cook on 70P for 18 minutes.

4Pour the soup into serving bowls, submerge bread and sprinkle generously with cheese.

5Heat on 70P for 2 minutes, until the cheese has melted.

Variation:

Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of bacon (cooked and chopped). Omit the French bread and grated cheese.

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