R-211M (serv.man2). For R211M Microwave Oven. - Sharp Home Appliance User Guide / Operation Manual. Page 24

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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  -  10 - 12 minutes
15ml (1tbsp) sunflower oil
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry
2.5cm (1”) root ginger, peeled and finely grated 
1 garlic clove, crushed
2 medium carrots, cut into fine strips 
100g (4oz) button mushrooms, chopped
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
1/4 head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl, mix thoroughly.  

2 Cover and cook on HIGH (100%) for 5

minutes, stirring once.

3 Add the button mushrooms, beansprouts,

mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves.  Mix thoroughly.

4 Cook on HIGH (100%) for 6 minutes, until the

vegetables are tender.  Stir twice during
cooking.

Stir fried vegetables are ideally served with
meat or fish.

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.