Recipe for Pork Souvlaki and Cream of Mushroom Soup

In a previous post, I provided a recipe for Pork Souvlaki and Black Bean Sautee. If you enjoy pork and mushrooms, but want something a bit different, you might like this very savoury cream soup/stew recipe. It’s very basic, and you can serve it straight up, or over steamed rice.

Ingredients:

• 1 tbsp canola/vegetable oil
• 4 skewers of pork souvlaki (store-bought or fresh-made)
• Dash of black pepper to taste. (The salt will be supplied by the black bean paste.)
• Dash of Italian seasoning (any combination of dried rosemary, thyme, basil, oregano).
• 2 cups water
• 1 can cream of mushroom soup (I prefer Campbell’s brand).
• 1-2 tbsp garlic black bean paste (optional; available in oriental markets or the international section of large supermarkets).
• Fresh parsley ribbons for colour.

Preparation:

• In a large non-stick frying pan, heat the cooking oil on medium.
• After 1 minute, add the 4 skewers of pork souvlaki. Turn the heat up to med high and let the meat brown on all sides, rotating every minute or so (total of 4-5 minutes).
• Add the water and sprinkle black pepper and Italian seasoning. Let simmer on medium high for about 10-12 minutes, until pork is almost cooked.
• Remove the pork pieces from the skewers and put them back in the pan. Break up the pieces if they are larger than bite size.
• Add the cream of mushroom soup and break up the solids with the back of a spoon or fork. Let simmer on medium for about 5-7 minutes.
• If using, add the black bean paste, mix in, and simmer for another 1-2 minutes, maximum.
• Turn off the heat, garnish with parsley, and serve.

Presentation:
Serve as a side soup for 4, or with salad as a meal over rice for 2.

(c) Copyright: 2005-present, Raj Kumar Dash, http://www.curryelvis.com/

Technorati : black bean paste, cream of mushroom, fusion cuisine, garlic, pork souvlaki, pork stew, recipe, savoury soup, soup