This is a great recipe and lends itself to all sorts of interesting variations; I read many of those offered in the reviews and came up with my own version, based on what I had. I made stock from a leftover smoked pork shoulder bone, adding onion, carrot, celery, bay leaves and some dried mushrooms. I chopped the mushrooms and added them back to the (strained and defatted) stock along with chopped carrots, red bell pepper and zucchini. Then I added canned tomatoes and canellini beans, some leftover barley mushroom pilaf, and seasoned it with hot curry powder, paprika, Worcestershire sauce, garlic powder, salt and pepper (I omitted the sugar). It tastes delicious, has a nice kick and I have lots of leftovers. Thanks, Beaker!
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This is a great recipe and lends itself to all sorts of interesting variations; I read many of...