Instructon Booklet

20
Medium Function (14)
Method:
1 Place the oil in the Removable Vessel (7), fit Lid (4), select Sauté Function (16) and press Start/Stop
Button (23). Heat for 1 minute.
2 Carefully add the onion, celery, garlic, parsley and half the mushrooms, stir with a wooden spoon and
sauté for 4 minutes, stirring occasionally. (As the mushrooms cook their volume will reduce).
3 Add the remaining mushrooms to the Removable Vessel (7), stir, and sauté for a further 5 minutes, stirring
from time to time.
4 Carefully add the hot stock to the desired level for the recipe. Select Medium Function (14), required por-
tion size and press Start/Stop Button (23).
5 At the end of cooking, add the cream, stir with a wooden spoon and season to taste.
Mushroom Soup
2 portions 3 portions 4 portions
P
reparation time: 15 minutes 15 minutes 15 minutes
Sauté: 10 minutes 10 minutes 10 minutes
C
ooking time: 21 minutes 23 minutes 25 minutes
S
etting: Medium Medium Medium
Ingredients:
• 310g 465g 625g mushrooms, finely chopped
• 1 tbsp 1½ tbsp 2 tbsp olive oil
• 75g 115g 150g onion, chopped
• 60g 85g 120g celery, chopped
• 1 1 2 garlic clove, crushed
• 5g 7g 10g fresh parsley, roughly chopped
• Approx. 400ml Approx. 530ml Approx. 700ml hot vegetable stock
• 75ml 115ml 150ml single cream
salt and freshly ground black pepper
501020 Rev 2.qxp_Layout 1 25/01/2019 16:04 Page 20