3 tablespoons olive oil
4 pounds ground pork
1/2 cup diced celery
1/2 cup minced onion
1 cup chopped celery
8 cups chicken broth
2 cups water
1 1/2 pounds fresh mushrooms
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 teaspoon ground black pepper
1/3 cup water, divided
2 cloves garlic, crushed
1 pound French bread, cut into cubes
3 bay leaves
1/2 cup fresh tomato juice
1/2 cup mayonnaise
1/2 teaspoon salt
1 cup sour cream
1/2 teaspoon dried crushed garlic
1 teaspoon clove garlic powder
1/2 teaspoon ground cinnamon
1 pound carrots, peeled and sliced
Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat, combine pork, celery and onion. Saute until moderately thickened, 7 minutes. Stir in celery with chicken broth and 2 cups water, bring to a boil, reduce heat to low and simmer, stirring occasionally for 10 minutes.
Stir in mushroom and tomato juice; reduce heat to low and simmer for 15 minutes. Season with Worcestershire sauce, salt and pepper.
Pour soup into 13 large soup bowls. Top with carrot, bread cubes, and anise. Pour tomato juice over soup and top with 2 white onions. Stir in 6 bay leaves, tomato juice, mayonnaise, salt, peppercorn salt and local powder. Let soup simmer 30 minutes more.
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