Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive or vegetable oil |
| 1 pounds | Pork tenderloin; trimmed and cut into 3/4-inch cubes |
| 2 \N | Cloves garlic; minced |
| 1 medium | Onion; chopped |
| 4 mediums | Carrots; sliced |
| 2 cups | Fresh broccoli flowerets |
| 2 cups | Sliced fresh mushrooms |
| 1 cup | Sliced celery |
| 10 cups | Water |
| 2 tablespoons | Wyler's chicken flavor instant bouillon |
| 2 teaspoons | Thyme leaves |
| ½ teaspoon | Pepper |
| ½ teaspoon | American Heart Association original herb seasoning |
| ½ pack | (1-lb) Creamette Rotelle; uncooked |
In Dutch oven, heat oil. Add pork, garlic and onion; cook and stir until meat is cooked through. Add remaining ingredients except rotelle; bring to boil. Reduce heat; simmer 20 minutes. Prepare Creamette Rotelle as package directs; drain. Stir into soup. Heat through. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .