Recipe - Barbecued Pork Cream Soup

One half cup Butter
One half cup Flour
One half pound Ground barbecued pork
One fourth teaspoon NSG (optional)
2 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 teaspoon Salt
1 teaspoon White pepper
2 cup Chicken broth or consomme
1 qt Whole milk
4 tablespoon Madeira
Barbecued pork strips
Green onions; chopped

Melt butter in a large saucepan over low heat. Add ground barbecued pork &
mix together. Add flour & stir constantly for 45 min., but don't allow to
burn. Add all seasonings to broth & then slowly add to first mixture.
Slowly add milk & stir until blended. Let simmer 710 min. and stir
constantly. Just before serving, stir in Madeira. Serve garnished w/
barbecued pork strips, fresh green onion bits & a splash of Madeira.

CHINA ROW

CANNERY ROW; MONTEREY

CHATEAU ST. JEAN FUME BLANC

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.