Recipe I used for the Soup cook along...* are the changes I made.
I pre-made the stock thursday saved it and the diced meat in the fridge.
Sunday I'll add the raw veggies, meat, seasonings to the broth and finish
it

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Pork Hock Farmhouse Supper Soup

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1 pound fresh pork hock
4 cups water *6
2 cups cabbage thinly sliced *(bok choy)
1 cup potatoes new, cubed *(not)
1/2 cup onions chopped
1/2 cup celery sliced *(heart of celery with leaves)
1 tablespoon chicken bouillon *(I used chicken stock paste)
1 garlic large, minced *(3)
1/4 teaspoon black pepper
1/4 teaspoon rosemary dried
1/4 teaspoon sage dried, crushed
1/4 teaspoon thyme dried, crushed
*1/4 tsp cumin
*1/4 tsp crushed red peppers
1/4 cup flour *1/3
*1/2 cup water
*1/2 cup cauliflower
*1/2 cup brocolli
*1/2 cup sliced mushrooms
*1/2 cup red bell pepper
* 1 carrot sliced thin
salt and pepper
sour cream dairy *(2 cups)
paprika

Bring meat and 4 cups water to a boil in a 3-quart saucepan. Reduce heat,
cover and simmer for about 1 hour until meat is very tender. Remove meat;
set aside.

To cooking liquid, add cabbage, potatoes, onion, celery, bouillon
granules,
garlic, 1/4 teaspoon pepper, rosemary, sage, and thyme. Bring to a boil;
reduce heat, cover and simmer for 20 minutes until vegetables are tender.
Meanwhile, cut meat from bones and cube. Add meat to soup.

In a small bowl, stir flour and 1/2 cup water until smooth. Increase heat
to medium; stir flour mixture into boiling soup and boil until slightly
thickened. Taste and add additional salt and pepper if desired.

Ladle into individual soup bowls or mugs. Top each serving with a dollop
of
sour cream and sprinkle with paprika.

Contributor: Wayne Boatwright


** Exported from Now You're Cooking! v5.73 **



--
-Alan