Stampede Pork & Wild Mushroom Soup Courtesy Of: Lorne Breckles Stampede Pork & Wild Mushroom Soup serves 28 1 lb Maple Leaf Fully Cooked Pulled Pork 1 lb Packer Mushroom crimini fresh 1 lb Packer Mushroom portobello fresh 1 lb Packer Mushroom shitake fresh 16 cups prepared Base chicken paste ½ can Sysco Reliance Bean garbanzo chickpeas 2 Packer Shallot fresh 28 slice Ham prosciutto sliced 500 ml Wholesome Farms Cream whipping 35% 28 x ½ oz slice Bakersource Bread French Parisian 1 cup Sysco Imperial Sauce bbq chipotle flavoured 2 cups approx Bakersource Flour all purpose ¾ lb Wholesome farms Butter solid sltd 1 lb Packer Mushroom button fresh Sweat off mushrooms and shallots in fresh butter until soft and slowly add enough flour to make a roux soaking up the butter. Cook the flour out then add the chicken stock a little at a time mixing well then the chick peas. Simmer for twenty minutes meantime breaking up the pulled pork so there are no chunks. Add to the soup along with the bbq sauce and heavy cream.

For service place desired amount of soup in a bowl and top with a toasted bread slice and garnish with julienne prosciutto and fresh chives.