Wednesday, January 12, 2011

Dealing with Leftovers

Pork & Mushroom Soup (2 servings)

Melt 2 Tblsp butter with 2 Tblsp canola oil in a saucepan. Add 2 cloves minced garlic, 3 Tblsp minced onion and ¾ - 1 cup sliced mushrooms. Saute until mushrooms are done. Add ½ cup shredded cabbage and ¾ to 1 cup shredded and chopped leftover pork loin roast. Stir well to combine. Add 2 cups chicken, turkey or beef stock. (Or, if you were planning ahead, you’ll have saved some cooking juices when you roasted the pork loin. Add that and round out the two cups liquid with the stock.) Salt and pepper to taste and a pinch of thyme. Simmer 15 minutes or so to let flavors blend.

Could also be made with leftover roasted chicken or turkey. And could easily doubled or increased to any amount.

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