Morphy Richards 501010 Instruction Book page 12

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Chicken and Mushroom Soup
Preparation time: 20 minutes
Cooking time: 30 minutes
Setting: Smooth
Serves: 4
Ingredients:
• 500g left over chicken,
shredded
• 350g mushrooms, thinly sliced
• 1 medium potato, finely cubed
• 10g parsley, chopped
• 650ml chicken stock, fresh or
cubed
• 1 medium onion, finely
chopped
• 2 tbsp olive oil
• 1 garlic clove, chopped
• 100ml whipping cream
Chinese Style Chicken and Sweetcorn Soup.
Preparation time: 20 minutes
Cooking time: 30 minutes
Setting: Chunky
Serves: 4
Ingredients:
• 320g sweetcorn, uncooked
• 1 red onion, finely chopped
• 250g cooked chicken, shred-
ded
• 100g water chestnuts, thinly
sliced
• 1 tsp fresh ginger, grated
• 750ml chicken stock
• 2tsp corn flour mixed with 1
tsp of water to form a paste
• 4 spring onions, finely
chopped
• 1 red chilli, de-seeded and
finely chopped
• 10g chopped coriander
• 200g hot cooked noodles
12
Method:
1 In a large frying pan add the olive oil and fry the onion until soft, but
not browned.
2 Add the garlic, mushrooms and continue to cook until the
mushrooms have softened.
3 Transfer to the Soup Maker with the chicken stock, shredded
chicken, parsley and potato. Select the smooth setting and simply
wait for 21 minutes until the soup maker has finished.
4 Season with salt and milled pepper and serve with a drizzle of
cream.
• NOTE: Using fresh chicken stock will improve the flavour of the
soup.
• To make fresh chicken stock. Simply place the left over carcass in a
medium pan, cover with water, add a vegetable stock cube, 5
peppercorns and a bay leaf. Bring to the boil then simmer for 1
hour. Strain through a fine sieve or muslin cloth.
Method:
1 Place the chicken stock into the Soup Maker along with the
sweetcorn kernels, red onion, water chestnuts, ginger, shredded
chicken and pour in the cornflour paste, mix the ingredients
together with a spoon or spatula to evenly distribute.
2 Select the chunky setting and leave until ready.
3 Divide the hot cooked noodles between serving bowls scatter over
the chilli, spring onions and coriander. Pour the soup over the
noodles and serve.