Use and Care Manual

Savory Soups

T U R N U P T H E F U N R E C I P E S

Creamy Portabello

Mushroom Soup

Makes 4 servings

1 lb. fresh portabello mushrooms

¼ cup butter

1 small onion, peeled and diced

3 cup ﬂour

3 ½ cups mushroom, chicken or vegetable stock

1 tsp. salt

¼ tsp. fresh ground pepper

1 cup heavy whipping cream

1. Trim and remove stems of mushrooms, set aside. Slice caps thinly.

2. In 4-quart pot over medium-high heat, cook sliced mushrooms in butter until

tender and set aside.

3. Reduce heat to medium-low and cook onions and stems in butter until tender.

Slowly stir in ﬂour with a whisk and cook 1 min., stirring constantly.

4. Slowly add stock and simmer, stirring until mixture is thickened.

5. Remove from heat, pour hot mixture in small batches into the Torpedo™ and lock

lid into place. Press ON and allow to blend until smooth (about 10 sec.).

6. Return all the purée to the saucepan and bring to a simmer over medium heat.

Stir in salt, pepper and cream. Add reserved cooked mushroom slices, stir to

combine and serve hot.

T U R N U P T H E F U N R E C I P E S

Caution: When preparing hot liquids, be sure to only fill the canister half way

and always remember to use the vented top to allow steam to safely escape!