Canadian Border Mushroom Soup |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 12 |
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Ingredients:
1-1/2 pound(s) pork well trimmed and cut into 3/4 inch cubes |
2 cup(s) onion chopped |
1 cup(s) carrots diced |
1/2 cup(s) celery sliced |
1 pound(s) mushrooms sliced |
2 clove(s) garlic minced |
1/2 teaspoon(s) thyme dried |
4 cup(s) broth |
1/2 cup(s) barley |
salt and pepper to taste |
Directions:
1. In a Dutch oven or stock kettle brown all sides of the meat. Remove meat from juices and set aside.
2. Cook onions, carrots, celery and garlic in the reserved juices until they begin to soften about 3 minutes.
3. Add the Mushrooms and Thyme and cook another 3 minutes stirring.
4. Return the meat and add the broth and seasonings. Bring to a boil. Reduce heat and simmer for 2 hours. (If planning on hot canning, reduce simmering time by 1/2 to 3/4 hours.)
5. servings or 5 to 6 pints canned
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