Sharp R-230AM Operation Manual With Cookbook page 27

TOMATO & ORANGE SOUP
Serves 4 Cooking time - 22 minutes
Preparation time - 10 minutes
Orange and tomato flavours combine to make an
unusually refreshing soup.
25g (1oz) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
800g (1 lb) canned, chopped tomatoes
3/
4
juice and grated rind of 1 small orange
900ml (1 1/ pints) hot vegetable stock
2
salt and pepper to taste
MUSHROOM SOUP
Serves 4 Cooking time - 21 minutes
Preparation time - 6 minutes
1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
450ml (3/4 pint) hot vegetable stock
2.5ml (1/2tsp) dried marjoram
salt and pepper to taste
300ml (1/2 pint) milk
FRENCH ONION SOUP
Serves 4 Cooking time - 21 minutes
Preparation time - 8 minutes
2 large onions, sliced
15ml (1tbsp) corn oil
50g (2oz) plain flour
1.2 litres (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
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.
1 Melt the butter in a large bowl on 100P (HIGH)
for 1 minute.
2 Add the onion, carrot and potato and heat on
100P (HIGH) for 6 minutes. Stir halfway
through cooking.
3 Add the tomatoes, orange juice, orange rind
and stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
100P (HIGH) for 15 minutes, stir 2-3 times
during cooking, until the vegetables are tender.
4 Blend and serve immediately.
1 Place the onion, mushrooms and butter in a
bowl, mix well and cook on 100P (HIGH) for 5
minutes.
2 Stir in the flour to form a paste. Gradually add
the stock.
3 Stir in the marjoram, salt and pepper to taste.
Cook on 100P (HIGH) for 9 minutes, stir
halfway through cooking.
4 Blend the soup and add the milk. Check the
seasoning and cook on 100P (HIGH) for 7
minutes.
1 Place the onion and oil in a bowl, mix well and
heat on 100P (HIGH) for 1 minute.
2 Stir in the flour to make a paste and gradually
add stock. Season and add the parsley.
3 Cover the bowl and cook on 70P (MEDIUM
HIGH) for 18 minutes.
4 Pour the soup into serving bowls, submerge
bread and sprinkle generously with cheese.
5 Heat on 70P (MEDIUM HIGH) for 2 minutes,
until the cheese has melted.
25
RECIPES