Carb Smart Pork and Mushroom Soup
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Carb Smart Pork and Mushroom Soup

Carb Smart Pork and Mushroom Soup

with Crispy Shallots

You won't miss the potatoes in this mushroom and pork soup! This meal is filled to the brim with veggies and topped with crispy shallots for a salty punch!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

étiquettes:
Faible en glucides
Allergènes:
Blé
Soya
Sulfites
Lait
Gluten

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes
Temps de cuisson
DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Dinde hachée

28 g

Échalotes frites

(Contient Blé)

113 g

Champignons

1 cs

Sauce soja

(Contient Soya, Sulfites, Blé)

2 pièce(s)

Concentré de bouillon de poulet

1 cs

Farine tout usage

(Contient Blé)

2 pièce(s)

Gousses d'ail

1 pièce(s)

Petit pain ciabatta

(Contient Gluten)

14 g

Fresh flat-leaf parsley and thyme

113 g

Mirepoix

170 g

Courge musquée, en dés

Pas inclus dans votre livraison

1 cs

Beurre non salé*

(Contient Lait)

0.06 cc

Sel*

1.33 cs

Huile*

0.06 cc

Poivre*

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Informations nutritionnelles

/ par portion
Énergie (kcal)0 kcal
Énergie (kJ)0 kJ
Graisses0 g
dont saturés0 g
Glucides0 g
dont sucres0 g
Fibres0 g
Protéines0 g
Cholestérol0 mg
Sel0 mg

Ustensiles

Grand bol
Grande casserole
Écumoire
Cuillères à mesurer
Verre doseur
Plaque de cuisson
Pinceau à pâtisserie en silicone
Petit bol

Instructions

Prep
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.Thinly slice mushrooms.

Cook pork
2

Heat a large pot over medium-high heat. When the pot is hot, add 1 tsp (2 tsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Using a slotted spoon, transfer to a large bowl, reserving pork fat in the pot.

Start soup
3

Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, mushrooms, zucchini, thyme and half the garlic to the pot with pork fat. Cook, stirring occasionally, until veggies soften slightly, 3-4 min.Add pork and any pork juices from the bowl.Sprinkle flour into the pot. Cook, stirring often, until flour coats veggies and pork, 1 min.

Finish soup
4

Add broth concentrate, soy sauce, butternut squash and 2 1/4 cups (4 1/2 cups) water to the pot. (TIP: Reduce to 2 cups [4 cups] water if you prefer a heartier soup!) Season with salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until soup thickens slightly, 12-15 min.

Make garlic toasties
5

Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl. Halve ciabatta, then cut into 2-inch-thick strips. Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on toasties so they don't burn!)

Finish and serve
6

Divide pork and mushroom soup between bowls. Top with half the crispy shallots (use all for 4 ppl).Sprinkle parsley over soup and garlic toasties.Serve garlic toasties alongside soup.

7

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the pork.