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| 2 Esslöffel | Olive oil or vegetable oil |
| 1 x ca. 450 g | Pork tenderloin; trimmed and cut into 3/4-inch cubes |
| 2 | cloves garlic minced |
| 1 mittel | Onion chopped |
| 4 mittel | Carrots sliced |
| 2 Tasse | Fresh broccoli flowerets |
| 2 Tasse | mushrooms sliced fresh |
| 1 Tasse | celery sliced |
| 10 Tasse | water |
| 2 Esslöffel | Wyler's chicken flavor instant bouillon |
| 2 Teelöffel | Thyme leaves |
| 1/2 Teelöffel | pepper |
| 1/2 Teelöffel | American Heart Association original herb seasoning |
| 1/2 Packung | (1-lb) Creamette Rotelle; uncooked |
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In Dutch oven, heat oil. Add pork, garlic and onion; cook and stir until meat is cooked through. Add remaining ingredients except rotelle; bring to boil. Reduce heat; simmer 20 minutes. Prepare Creamette Rotelle as package directs; drain. Stir into soup. Heat through. Refrigerate leftovers.
From "Creamette Good Health
Cookbook", Creamette Company,
428 N. 1ST St, Minneapolis, Mn
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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