Sunbeam PBT3000 User Manual page 20

Auto Clean Blender Recipes (continued)
Mixed mushroom & thyme soup
Serves: 4
Preparation: 10 mins (+ 5 minutes cooling time)
Cooking: 25 mins
1 tablespoon olive oil
20g butter, chopped
1 large brown onion, finely chopped
2 garlic cloves, crushed
1kg button mushrooms, halved
100g shitake mushrooms, sliced
3 cups vegetable stock
2 cups water
200g oyster mushrooms, sliced
½ cup extra light sour cream
1 tablespoon chopped fresh thyme leaves
Rye toast, to serve
1. Heat oil and butter in a large saucepan
over medium heat. Add onion and cook,
stirring, for 3 minutes.
2. Stir in garlic and button & shitake
mushrooms and cook, stirring occasionally,
for 5 minutes or until mushrooms soften.
3. Add stock and water and bring to the boil.
Reduce heat to medium-low and simmer,
stirring occasionally, for 10 minutes.
4. Stir in oyster mushrooms and simmer for
a further 2 minutes. Remove from heat.
Set aside to cool to room temperature.
5. Blend soup on "Setting medium" in
batches, until smooth. Place in clean
saucepan.
6. Add cream and thyme, stir over low heat
until hot. Taste and season with salt and
freshly ground black pepper. Ladle among
serving bowls. Serve with toast.
18
Potato and leek soup
Serves: 4
Preparation: 15 minutes
Cooking: 50 minutes
1 tablespoon olive oil
2 rashers bacon, trimmed, chopped
3 medium leeks, pale section only, thinly
sliced
1kg potatoes, peeled, cut into 2cm pieces
2 litres chicken or vegetable stock
Freshly ground black pepper
½ cup grated parmesan
1. Heat oil in a large saucepan over medium-
high heat. Add bacon and cook, stirring
occasionally, for 3 minutes or until crisp.
Transfer to a plate lined with paper towel.
2. Add leeks to pan and cook, stirring,
for about 5 minutes or until soft. Add
potatoes and stock and bring to the
boil. Reduce heat to low and simmer,
uncovered, for about 40 minutes.
3. Remove from heat. Set aside to cool to
room temperature. Blend soup on "Setting
medium" in batches for 40 seconds.
4. Return soup to a saucepan. Add bacon
and cook, stirring, until hot. Season with
freshly ground pepper.
5. Ladle soup among serving bowls. Top with
parmesan and serve.