Pork and Mushroom Stew
This hearty vegetable-laden soup is sure to satisfy the biggest of appetites.
Prep Time:
25 mins
Total Time:
1 hr 25 mins
Servings:
Makes 4 servings.
Ingredients
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1 pound pork stew meat, cut into 1-inch cubes
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2 tablespoons margarine or butter
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1 10-1/2-ounce can condensed chicken broth
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1/4 cup dry white wine
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3 tablespoons snipped fresh parsley
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3/4 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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1/4 teaspoon garlic powder
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1/8 teaspoon pepper
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1 bay leaf
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2 cups frozen whole small onions
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1 10-ounce package frozen tiny whole carrots
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1 4-ounce can whole mushrooms, drained
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3/4 cup cold water
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1/4 cup all-purpose flour
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1 tablespoon lemon juice
Directions
1.
In a large saucepan brown pork, half at a time, in margarine or butter. Return all meat to pan. Stir in the chicken broth, wine, parsley, thyme, garlic powder, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 40 minutes.
2.
Add the frozen onions, frozen carrots, and mushrooms. Return to boiling. Reduce heat and simmer, covered, about 15 minutes more or until vegetables are tender. Remove bay leaf.
3.
Combine cold water and flour; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 servings.
Nutrition information
Calories 361, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 74 mg, Sodium 800 mg, Carbohydrate 20 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Italian Pork Stew
Two kinds of pork make this hearty stew extra flavorful. Sop up the wine-flavored gravy with chunks of Italian bread.
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