In a large soup pan, bring @ 1 quart of water and the sliced carrots to a slow boil.
Heat a medium or large skillet to medium or medium high and thoroughly fry the pork. When the meat is cooked through, add it to the carrots in the boiling water.
Put some water in the frying pan to get the flavorful drippings loose, and add that to the soup pot as well.
Sautee the onions and mushrooms together until cooked and the onions are nearly translucent; add to the pork and carrots. You may want to add more water at this time so it covers all the ingredients in the soup.
Lower the temperature under the soup pot so it is at a slow boil.
Add the chopped bell peppers, the frozen pineapple juice concentrate, and the pineapple tidbits – juice and all – to the pot. Stir gently until the frozen concentrate has dissolved and melded together with the other ingredients.
Add in 1-2 spoons "Better Than Boullion" chicken base to taste.
Keeping in mind how thick you want your pot of soup, in a separate pan prepare a roux of butter and flour (use butter, NOT margarine!). Add the appropriate amount of liquid to make a THICK gravy-like consistency (use soup or more water), cook for another 3 or 4 minutes (still continually whisking) until the desired thickness is achieved. Take the gravy off the heat and stir into your Sweet and Sour soup until the soup reaches the desired consistency. (Note: I generally use @ ¼ cup flour and ¼ cup butter for this much Sweet and Sour… you may want it thicker or thinner)
Note: 2 Tbsp. butter and 2 Tbsp. flour will thicken 1 cup of liquid to a “gravy” consistency, so plan accordingly based on how thick you want your soup.
To make the roux, heat butter in skillet over medium heat. Add the flour and cook for 3-5 minutes, stirring the mixture constantly with a whisk, until the flour starts to brown. The smoother the roux, the better the gravy!
To Serve, Ladle over hot cooked white rice in a bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (389g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3495mg||121 %|
|Potassium 253.9mg||7 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 13.4g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 70
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