Tuesday, August 10, 2010

Wild Mushroom Soup with Ground Pork


SOUP! Yes, soup. So what if it's August!? It's foggy, cold and drizzly! So yes, I think soup is a perfect meal this summer! ... And this was pretty darn tasty.
Great day in the gym, though! Handstand walks? Muscle ups? Cleans? Wow!!!

Ingredients:
about 2 1/2 lbs. ground lean pork
5 oz. fresh shiitake mushrooms
5 oz. fresh baby portobello mushrooms
5 oz. fresh cremini mushrooms
1 T olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced
1 T thyme leaves
1 tsp. ground black pepper
2 leeks, chopped (white and light green parts)
2 cups coconut milk
4 C chicken broth (organic, low sodium)
1/2 C fresh flat leaf Italian parsley, chopped
sea salt and black pepper (to taste)

Clean mushrooms and trim stems. I sliced the portobello and cremini mushrooms into about 1/4-inch thick pieces. I left the shiitakes whole.

Heat olive oil in a skillet and saute garlic and onions. Add leeks. Cook for about 5 minutes. If pan gets dry, add a splash of chicken broth. Add 1/2 the thyme and black pepper. Stir well and then transfer to a stock/soup pot. Brown ground pork and season with more thyme, sea salt and pepper. Add to soup pot. Now add carrots and chicken stock. Cook at a medium temperature until the carrots are tender. Add the coconut milk and fresh chopped Italian parsley. Season with salt and pepper to your liking, serve and ENJOY! :-)

2 comments:

  1. Making this as we speak!!! Thanks Kelly!

    ReplyDelete
  2. 3 Researches REVEAL How Coconut Oil Kills Fat.

    The meaning of this is that you actually burn fat by consuming Coconut Fat (in addition to coconut milk, coconut cream and coconut oil).

    These 3 researches from large medical magazines are sure to turn the traditional nutrition world around!

    ReplyDelete