35
Ingredients
25g (1oz) butter
1 onion coarsely chopped
675g (1
1
/
2
lb) carrots thickly sliced
1 litre (1
3
/
4
pints) vegetable stock
grated zest of
1
/
2
orange
90ml (6 tbsp) orange juice
60ml (4 tbsp) crème fraiche
salt & black pepper
1 tbsp snipped fresh chives
Carrot and Orange Soup Serves 4
Dish: 3 litre (6 pt) bowl
1. Place the butter and onion in a large bowl. Cook on HIGH power for 3-4 mins. or until
soft.
2. Add the carrots. Cover and cook on HIGH power for 8-10 mins. or until vegetables are
softened. Stir halfway.
3. Add stock and orange zest. Cover and cook on HIGH power for 5 mins. then LOW
power for 15 mins. or until the carrots are soft.
4. Place in liquidiser and puree until smooth.
5. Return puree to the bowl and add orange juice. Stir in the crème fraiche and season to
taste. Cover and cook on MEDIUM power for 3-4 mins. or until piping hot.
6. Garnish with fresh chives.
Ingredients
25g (1oz) butter
2 garlic cloves, crushed
4 tbsp finely chopped parsley
400g (14oz) chestnut mushrooms, roughly
chopped
15g (
1
/
2
oz) dried porcini, rehydrated
125 ml (4 fl. oz) dry white wine
900ml (1
1
/
2
pint) vegetable stock
3 tbsp double cream
salt & freshly ground black pepper
Cream of Mushroom Soup Serves 4
Dish: 3 litre (6 pt) bowl
1. Place the butter, garlic and parsley in bowl. Cover and cook on HIGH power for 1 mins.
2. Add the chopped mushrooms and rehydrated porcini. Cover and cook on HIGH power for
6-8 mins. or until softened. Stir halfway.
3. Add wine. Cover and cook on HIGH power for 5 mins.
4. Add stock and cook on HIGH power for 15 mins.
5. Place in liquidiser and puree until smooth.
6. Return puree to the bowl. Stir in cream and season to taste. Cover and cook on MEDIUM
power for 3-4 mins. or until piping hot.
SOUPS & STARTERS
Ingredients
40 g (1
1
/
2
oz) dried Cep mushrooms
50 g (2 oz) butter
1 clove garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250 g (9 oz) Arborio rice
300 ml (
1
/
2
pt) hot vegetable stock
12 basil leaves, torn
Parmesan cheese shavings to garnish
Wild Mushroom and Basil Risotto Serves 6
Dish: 3 litre (6 pt) casserole dish
1. Soak mushrooms in 300 ml (
1
/
2
pt) warm water.
2. Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH
power for 3 mins, or until softened. Season with freshly ground black pepper.
3. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the
mushrooms. Cover and cook for a further 5 mins on HIGH power.
4. Stir the mushrooms into the rice mixture. Cover and cook for a further 5 mins. on HIGH
power.
5. Stir and add the basil. Continue to cook for the final 5 mins. on HIGH power. Leave to
stand for approx. 10 mins and then stir with a fork.
Serving suggestion:
Place the cooked risotto in greased dariole moulds, press in firmly. Then turn out and
serve garnished with shavings of Parmesan cheese.
