*STIR-FRIED PORK SOUP

By

Taste of home Country Woman
By: Louise Johnson, Harriman, Tennessee

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  • 6

Ingredients

  • Directions:
  • 2/3 pound boneless pork loin, cut into thin strips
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped celery
  • 1/2 cup diced carrots
  • 2 tablespoons vegetable oil
  • 6 cups chicken broth
  • 1/2 cup chopped fresh spinach
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 egg, lightly beaten
  • Pepper to taste
  • ● In a 3-qt. saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is browned and vegetables are tender. Add broth and spinach.
  • ● Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute. Quickly stir in egg. Add pepper.
  • ● Serve immediately.

Preparation

Step 1

151 calories/serving

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