Page 5 - Kenwood Cook Book

Cream of Mushroom Soup

USING LIQUIDISER Reserve one or two small mushrooms for
¼ lb mushrooms garnishing and roughly chop the rest with
¼ lb mushroom stalks stalks.
Melt 1 oz butter in a saucepan and add the
(or ½ lb mushrooms)
1 small onion, chopped chopped onion.
Cook for 2 or 3 minutes until the onion is
¾ pt stock or water golden.
½ pt milk Add the mushrooms then the stock and
2 oz butter cook gently with the lid on for 15 minutes.
1 oz flour In a small saucepan, melt the other ounce of
salt, pepper butter and stir in the flour, cooking and
1 dsp soya sauce stirring well for 3 minutes.
NOTE: If stock is not available, Place this roux in the warmed liquidiser
use water with the addition of a goblet, pour the soup in, add milk,
seasonings and soya sauce.
chicken cube.
Serves 4-5 Blend for 30 seconds then pour into the
saucepan again.
Reheat gently while preparing garnish –
thinly slice the mushrooms which have been
saved and simmer them for 2 or 3 minutes
in a very little salted water.
Serve the soup with a few slices of the
cooked mushroom floating in each bowl.

Soups made with the Kenwood juice separator retain all the rich, full bodied flavour of
fresh vegetables.

No long hours of boiling required to break down starch cells.

No tedious sieving to produce a satin-smooth texture.

No extra thickening is necessary – the natural starch from potatoes and root
vegetables does the job. No loss of nutritional elements by over-cooking.

Tomato Soup

USING JUICE SEPARATOR Juice tomatoes and onion. Add boiling water
1 lb ripe red tomatoes or stock and seasonings and place over
1 medium potato heat to simmer for 5 minutes, with lid on.
½ small onion Juicing the potato and stir juice into the
soup, continuing to simmer for a further 3
sprig of basil
pepper minutes. Remove sprig of basil and serve
with a sprinkling of finely chopped parsley
½ tsp salt
squeeze lemon juice
¾ pt boiling water or stock

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