R-201 (serv.man6) - Sharp Home Appliance User Guide / Operation Manual. Page 24

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Serves 4    
Preparation time  -  10 minutes
Orange and tomato flavours combine to make an
unusually refreshing soup.
25g (1oz) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
800g (1

3/

4

lb) canned, chopped tomatoes

juice and grated rind of 1 small orange
900ml (1

1/

2

pints) hot vegetable stock

salt and pepper to taste

1 Melt the butter in a large bowl on HIGH

(100%) for 1 minute.

2 Add the onion, carrot and potato and heat on

HIGH (100%) for 6 minutes. Stir halfway
through cooking. 

3 Add the tomatoes, orange juice, orange rind

and stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
HIGH (100%) for 18 minutes, stir 2-3 times
during cooking, until the vegetables are tender.

4 Blend and serve immediately.

Serves 4    
Preparation time  -  6 minutes
1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
450ml (3/4 pint) hot vegetable stock
2.5ml (1/2tsp) dried marjoram
salt and pepper to taste
300ml (1/2 pint) milk

1 Place the onion, mushrooms and butter in a

bowl, mix well and cook on HIGH (100%) for
5 minutes.

2 Stir in the flour to form a paste. Gradually add

the stock.

3 Stir in the marjoram, salt and pepper to taste.

Cook on HIGH (100%) for 9-10 minutes, stir
halfway through cooking.

4 Blend the soup and add the milk. Check the

seasoning and cook on HIGH (100%) for 7
minutes. 

Serves 4     
Preparation time  -  8 minutes
2 large onions, sliced
15ml (1tbsp) corn oil
50g (2oz) plain flour
1.2 litres (2 pints) hot beef or vegetable stock
salt and pepper to taste
30ml (2tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated

1 Place the onion and oil in a bowl, mix well and

heat on HIGH (100%) for 2 minutes.

2 Stir in the flour to make a paste and gradually

add stock.  Season and add the parsley.

3 Cover the bowl and cook on MEDIUM HIGH

(70%)  for 20 minutes.

4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5 Heat on MEDIUM HIGH (70%) for 2 minutes,

until the cheese has melted.

Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of
bacon (cooked and chopped). Omit the French bread and grated cheese. 

R-202M/R-201M  O/M&C/B  9/1/01  2:27 pm  Page 22