Barbecued pork cream soup

Yield: 6 Servings

Measure 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

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, .

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