Sunbeam HP3510 manual Recipes, Mushroom & Barley Soup, Pea and Ham Soup, Potato and Leek Soup

Recipes

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

¾cup pearl barley 3 carrots, diced

2 stalks celery, diced

400g mushrooms, sliced ¼ cup soy sauce

5 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
1kg ham bone
1	½ litres water
2	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 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.

Potato and Leek Soup	Serves 4-6
1 tablespoon olive oil
2 rashers bacon, chopped
2 medium leeks, sliced thinly
800g potatoes, peeled and diced
3 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 & parmesan into slow cooker. 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 the slow cooker for about 1 hour on HIGH, or until hot.

5.Season to taste with freshly ground pepper.

6.Serve soup topped with parmesan cheese.

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