Gastroback 41020 Cook & Mix Plus - Manual (Page 18)

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Mushroom Cream Soup
(For 2 to 3 persons)
Ingredients:
• 250 g mushrooms
• 1.5 tablespoons butter
• 1 teaspoon flour
• ½ lemon
• 400 ml stock (bouillon or chicken bouillon)
• 50 ml cream
• 1 egg
• salt and pepper
• parsley
Procedure:
1. The cleaned mushrooms drip with lemon juice. Put these into the glass jar and mix
(›PULSE‹). Add butter and switch to minimum (›SIEDEN‹) and braise it lightly appr. 10 min.
Flour the mushrooms and let it to lightly sautée.
3. Add stock and switch to medium heat (›GAREN‹) and bring to boil. Then wait until
done (appr. 10 min.).
4. Add cream and egg. Then mix these (speed selector 1 - 4), and let the soup steep sim-
mer (›SIEDEN‹) for appr. 10 min. and mix occasionally.
5. Refine with twitched parsley. Add salt and pepper to taste. Mix everything (speed
selector 1 - 4). Enjoy yor meal!
Cauliflower Cream Soup
(For 2 to 3 persons)
Ingredients:
• ½ cauliflower
• 1 onion
• 1 teaspoon butter
• 1.5 teaspoon curry
• 750 ml vegetable stock
• 50 ml cream
• 50 g cheese spread, creamy
• salt and pepper
• nutmeg
Procedure:
1. Wash the cauliflower and split it into small flowerets. Skin the onion, put it into the glas jar
and mix round (›PULSE‹).
2. Switch to medium heat (›GAREN‹) and let it boil for 15 minutes. Add butter and curry
and let all simmer on minimum heat (›SIEDEN‹).
3. Add vegetable stock and Cream. Switch to medium heat (›GAREN‹) and boil appr.
20 min. and mix it occasionally. Then add cheese spread. Add pepper, nutmeg and
maybe a bit salt to taste. Enjoy yor meal!