Operation Manual

Trio of Mushroom Soup Serves 6 cups
50g butter
1 leek, sliced
2 cloves garlic, crushed
1 teaspoon fresh thyme
300g brown mushrooms, sliced
300g portabella mushrooms, sliced
250g shitake mushrooms, sliced
½ cup white wine
1 ½ cups salt reduced chicken stock
½ cup double cream (51% milk fat)
Salt and pepper, to taste
1. Melt butter in a medium saucepan over
medium heat. Add leek, garlic and thyme,
cook until tender.
2. Add mushrooms and cook until softened,
about 15 minutes. Add wine and let reduce
by half. Pour stock into saucepan and bring
to a simmer for 20 minutes. Set aside and
allow soup to cool to room temperature.
3. Once cooled, in batches blend on speed 2
until smooth. Season.
4. Stir through cream and bring to a simmer
before serving.
Middle Eastern Makes 10 cups
Sweet Potato Soup
50g butter
2 onions, chopped
2 cloves garlic
½ teaspoon ground all spice
½ teaspoon chilli powder
1 ½ teaspoons ground coriander
2 ½ teaspoons ground cumin
800g sweet potato, peeled, chopped
400g carrots, peeled, chopped
200g pumpkin, peeled, chopped
200g can chickpeas, drained, rinsed
1 ¼ litres salt reduced chicken stock
½ cup cream
Salt and pepper, to taste
1. Melt butter in a medium pot over medium
heat. Add onions and garlic, cook until
tender. Add spices and cook until fragrant.
2. Add remaining ingredients, bring to a
simmer, and cook for 25-30 minutes or
until vegetables are tender. Set aside and
allow soup to cool to room temperature.
3. Once cooled, in batches blend on speed 2
until smooth. Season.
4. Bring to a simmer before serving.
12
Recipes – Soups