26
Clear mushroom soup with Parmesan dumplings
Serves 6
Ingredients:
30 g dried mushrooms
500 ml water
2 onions, diced
800 ml mushroom or beef stock
Salt and pepper
3 tbsp sherry
1 tsp chopped chives
For the dumplings:
150 ml milk
10 g butter
50 g semolina
1
/
2
beaten egg
20 g grated Parmesan
Salt
Method:
1. Soak the mushrooms in warm water for about
10 minutes. Add the onions and stock, cover and
cook for around 15 minutes at 800/900 W. Strain
through a sieve and add the salt, pepper and sherry
to the clear soup.
2. To make the dumplings, mix together all the
ingredients in a bowl, cover and bring to the boil by
cooking for about 4 minutes at 800/900 W. Continue
to cook for a further 10 minutes at 150 W, stirring
from time to time.
3. Using your fingers or a wet teaspoon, make small
dumplings from the mixture and drop them into the
hot soup. Scatter with chopped chives and serve.
Setting:
Microwave
Power level:
800/900 W + 800/900 W + 150 W
Position:
Turntable
Duration:
15 minutes + 4 minutes + 10 minutes
Minestrone
Serves 4
Ingredients:
50 g bacon, diced
1 onion, diced
100 g green beans
100 g peas
100 g celery, sliced
100 g carrots, diced
150 g diced potatoes or 50 g fine
noodles
1000 ml chicken or vegetable
stock
2 tsp Italian mixed herbs
(oregano, thyme, parsley)
1–2 tomatoes
100 g grated Parmesan
Salt (optional)
Method:
1. Place the bacon, onion, beans, peas, celery, carrots,
potatoes or noodles, herbs and stock into a suitable
container. Cover and cook for 12 minutes at
800/900 W. Reduce to 450 W and cook for a further
18 minutes, stirring from time to time.
2. Skin and dice the tomatoes and add to the soup.
3. Scatter generously with Parmesan or serve the
cheese separately for people to add themselves.
Setting:
Microwave
Power level:
800/900 W + 450 W
Position:
Turntable
Duration:
12 minutes + 18 minutes
