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UnStuffed Banana Pepper Soup

From Statesboro Market2Go

<p>Creamy, cheesy, spicy, and meaty, this soup is great for cold or rainy weather! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 6

1 pound Ground pork
1 large Onion (chopped)
7 meduim/large Banana peppers (seeded & chopped)
3 cloves Garlic (minced)
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Italian seasoning
1 teaspoon Worcestershire sauce
1/8 teaspoon Cayenne pepper
1/3 cup All-purpose flour
4 cups Chicken broth (or stock)
1 cup Milk
4 ounces Cream cheese (softened and cubed)
1 cup Mozzarella cheese (shredded, for topping)
4 tablespoons Breadcrumbs (for topping)
Bread for serving

Step by Step Instructions
  1. Brown the ground pork in a stock pot or Dutch oven over medium heat, crumbling the meat while cooking. Drain off most of the fat, but leave 1 tablespoon.
  2. Add the onion, banana peppers, garlic, salt, pepper, cayenne, Worcestershire sauce and Italian seasoning. Cook, stirring until the vegetables become tender. Add the flour and cook for 1 more minute. Slowly add the chicken broth/stock & milk, stirring them in. Bring to a boil, then reduce to a simmer, stirring often until the mixture has thickened.
  3. Add the cubed cream cheese and stir until it has melted into the mixture. Add additional salt, pepper, and/or cayenne to taste.
  4. When ready to serve: Put each serving into a broiler-safe bowl, top with shredded cheese and breadcrumbs and broil until the cheese is melted and golden brown.