Mushroom and Pork Soup

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.

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Mushroom and Pork Soup

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Nutrition per portion

Ingredients
  • 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)
Method
  1. Place the smoked ham hock and the pork stewing meat into the slow cooker.
  2. Spread the sliced mushrooms and diced onion. around the meat in the slow cooker.
  3. 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.
  4. 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.
  5. Cook on low for 6-8 hours, or on high for 4-5 hours.
  6. 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.
  7. Drizzle the vinegar into the soup, taste, and add more salt or pepper if needed.
  8. Serve with a bit of fresh parsley, or some grated parmesan cheese.

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