Pork And Mushroom Soup Recipe

• 2 lbs. pork bones (leftover pork roast with some meat on is good)
• 2 scallions, trimmed
• 8 c. water or 4 c. water and 4 c. chicken broth
• 1 slice ginger root
• 4 dry Chinese mushrooms
• Lukewarm water
• 1/4 to 1/2 pound lean, boneless pork, cut into thin julienne strips (A leftover center cut pork roast, bone in, is good to use)
• 1/4 to 1/2 pound snow peas
• 6 thin slivers lemon peel

1. Place the bones in a 3-qt kettle and add in the water, broth if used, and ginger root.
2. Bring to a boil and simmer 1 to 1 1/2 hrs.
3. Meanwhile soak mushrooms in lukewarm water, just for a minute to clean them.
4. Drain mushrooms and cut into thin strips.
5. Strain the broth and add in mushrooms, salt, pork and scallions.
6. Simmer 20 min and add in snow peas.
7. Simmer 2 min longer.
8. Add in lemon strips and serve.

pork bones, scallions, water, ginger root, mushrooms, water, lean, snow peas, thin slivers

Taken from cookeatshare.com/recipes/pork-and-mushroom-soup-54023 (may not work)