This is a very rustic soup that fully embraces the post-Christmas winter blues. I find that come January and February I want fuss-free healthy meals that are warm and comforting. Mushrooms, onions and celeriac makes this soup a great low carb option. Mushrooms and onions are high in inulin, which is a prebiotic fiber that helps support heathy gut bacteria!
Look for smoked bone-in ham hocks from your butcher shop. Cooking them for a long time on a low heat helps break down their collagen and makes a rich, flavorful broth.
Mushroom and Pork Soup
- 1 smoked ham hock, bone-in, skin on
- 1 lb pork stewing meat, cut into 1 inch cubes
- 1 lb sliced mushrooms
- 1 medium yellow onion, diced
- 1 celeriac root, about 1 lb
- 3 sprigs fresh thyme (or 1/3 tsp dried)
- 3 sprigs fresh rosemary (or 1/3 tsp dried)
- 4 cups vegetable stock
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon white wine vinegar
- Parsley (optional)
- Grated Parmesan (optional)
- Place the smoked ham hock and the pork stewing meat into the slow cooker.
- Spread the sliced mushrooms and diced onion. around the meat in the slow cooker.
- Peel the celeriac root, you may need to use a chef's knife to cut away the roots. Dice the peeled celeriac root into small 1 inch cubes. Add to the slow cooker.
- De-stem the thyme and rosemary, and finely mince the leaves. Add to the slow cooker with the vegetable stock, along with the salt and pepper.
- Cook on low for 6-8 hours, or on high for 4-5 hours.
- Remove the ham hock, it should be falling off the bone. Let it cool on a carving board. When it's cool enough to handle, trim away the fat and gristle and chop the meat into bite size bites. Toss back into the slow cooker.
- Drizzle the vinegar into the soup, taste, and add more salt or pepper if needed.
- Serve with a bit of fresh parsley, or some grated parmesan cheese.