| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 1 |
|
Smoked ham hock |
| 1 |
lb |
Brown or green lentils, picked over and rinsed |
| 3 |
c |
Sliced mushrooms |
| 1 |
lg |
Onion, chopped |
| 1 |
|
Garlic clove, minced |
| 3 |
|
Carrots, chopped |
| 3 |
|
Ribs celery, chopped |
| 1 |
ts |
Dried thyme |
| 1 |
|
Bay leaf |
| 4 |
c |
Chicken broth |
| 8 |
c |
Water |
|
|
Salt and pepper |
| 3 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
In a large pot combine all of the ingredients and bring soup to a boil over
moderately high heat. Reduce heat and simmer soup, partially covered, for 1
hour. Remove ham hock from soup, remove meat from bone and shred or dice
ham. Stir ham into soup and continue to simmer for another 20 minutes.
Taste soup and adjust seasoning with salt and pepper. Stir in parsley and
serve hot.
Yield: 12 cups
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8825
Posted to MC-Recipe Digest V1 #492 by Angele Freeman <jfreeman@netusa1.net>
on Mar 2, 1997.
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