Barbecued pork cream soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ½ | cup | Flour |
| ½ | pounds | Ground barbecued pork |
| ¼ | teaspoon | NSG (optional) |
| 2 | teaspoons | Worcestershire sauce |
| 1 | teaspoon | Tabasco sauce |
| 2 | teaspoons | Salt |
| 1 | teaspoon | White pepper |
| 2 | cups | Chicken broth or consomme |
| 1 | quart | Whole milk |
| 4 | tablespoons | Madeira |
| Barbecued pork strips | ||
| Green onions; chopped | ||
Directions
Melt butter in a large saucepan over low heat. Add ground barbecued pork & mix together. Add flour & stir constantly for 4-5 min., but don't allow to burn. Add all seasonings to broth & then slowly add to first mixture.
Slowly add milk & stir until blended. Let simmer 7-10 min. and stir constantly. Just before serving, stir in Madeira. Serve garnished w/ barbecued pork strips, fresh green onion bits & a splash of Madeira.
CHINA ROW
CANNERY ROW; MONTEREY
CHATEAU ST. JEAN FUME BLANC
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .