Serves 4 to 5

Ingredients:

• Olive Oil, 2 tablespoons
• Shitake Mushrooms, 450 grams (rinsed clean, patted dry and diced)
• Onions, 2 (medium sized, diced)
• Minced Garlic, 3 teaspoons
• Apple Cider Vinegar, 1/4 cup (60ml)
• White Potatoes, 8 (small sized; about 500 grams, washed and cut into chunks)
• Clear Chicken Broth, about 800ml
• Salt, to taste
• Black Pepper, to taste
• Chopped Parsley, to garnish

Tool:

• Blender, 1

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, heat olive oil over low heat and stir fry chopped mushrooms until browned for about 5 minutes.
2. Add chopped onions and minced garlic and stir fry until fragrant for about 1 minute.
3. Add apple cider vinegar, chopped potatoes and chicken broth. Bring the contents to a boil and simmer for 10 minutes.
4. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot to continue cooking for at least 4 hours.
5. After 4 hours, blend the soup till desired consistency with a blender.
6. Before serving, season with salt and black pepper to taste and garnish with parsley. Enjoy!

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Thermos Singapore team.