Recipe: Creamy Microwave Mushroom Soup and Cream of Onion Soup

Double cream produces very rich soups and bisques, eg shrimp, shell-fish, crab.

UK CREAM PRODUCTS
* clotted cream contains not less than 55% milk fat;
* double cream contains not less than 48% milk fat;
* whipping cream contains not less than 35% milk fat;
* sterilised cream contains not less than 23% milk fat;
* cream or single cream contains not less than 18% milk fat;
* half cream contains not less than 12% milk fat.

US CREAM PRODUCTS
* Heavy cream [heavy whipping cream] contains 36 - 40% fat
* Light whipping cream contains 30 - 36% fat
* Light cream [coffee or table cream] contains 18 - 30% fat [usually 20%]
* Half-and-half [mixture of equal parts milk and cream] contains 10 - 12% fat.

AUSTRALIAN CREAM PRODUCTS
* Thick Double cream has a fat content of around 60%
* Double cream has a fat content of at least 48%.
* Whipping cream has fat content of 35%,
* Single or pouring cream has a fat content of 18%.

CREAMY MICROWAVE MUSHROOM SOUP

5 oz onion, chopped
8 oz mushrooms, sliced
1 oz butter
1 oz plain flour
1 1/4 c milk
14 fl.oz hot vegetable stock
1/2 tsp dried marjoram
1/2 tsp dried basil
salt and pepper to taste
5 oz double cream

Cook the onion, mushrooms and butter together in a bowl on 100% for 3 minutes. Stir in the flour to form a paste, gradually add the milk and stock. Stir in the marjoram, basil, salt and pepper to taste. Cook on 100% for 8 minutes, stir after 4 minutes.
Blend and add the cream, cook on 100% for 6 minutes. Serves: 4
Source : Sharp Manufacturing Co. UK Ltd

CREAM OF ONION SOUP

1/4 c Butter
2 Stalks celery, fine chop
1 Blade mace
Salt & Pepper to taste
2/3 c Milk
3 c Onions, finely chopped
3 3/4 c Chicken stock
1 Bay leaf
1/4 c Flour
2/3 c Single or double cream
Chopped fresh mixed herbs

Fry onions and celery for 5 minutes, without browning, in melted butter. Add chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and simmer 45 minutes or until tender. Remove bay leaf and mace blade. The soup can now be sieved or pureed if a smooth soup is desired. Blend flour with milk and whisk gradually into soup. Return to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Adjust seasoning. Stir in cream and reheat before serving. Dip the hot fried croutons into finely chopped savory herbs and float them on top of soup.