Fall

Ham and Mushroom Soup

May 15, 2014
Author Notes

Based off a wonderful recipe I found several months ago. —Josh Scholes

  • Serves 10
Ingredients
  • 1 Large onion chopped
  • 3 cups Sliced fresh mushrooms
  • 5 Sliced carrots
  • 1 cup Butter
  • 4 cups Bone Broth
  • 6 Potatoes diced
  • 3 cups Diced cooked ham
  • 3 cups Heavy cream
  • 1/4 cup All-purpose flour
  • 2 teaspoons Dried thyme
  • 1 tablespoon Dried parsley flakes
  • 1 teaspoon Garlic powder
  • 3/4 teaspoon Celery seed
  • 1 1/2 tablespoons Salt
  • 2 teaspoons Pepper
In This Recipe
Directions
  1. Sauté the onion, mushrooms, and carrots in 1/2 cup butter. Stir gently for 3 minutes.
  2. In a large pot, pour the bone broth in with the sautéed vegetables, and the ham and potatoes. Let simmer for 10 minutes.
  3. In a small bowl, whisk together the flour and the cream. Slowly add to the soup, and stir until it is smooth. Then add the other 1/2 cup of butter.
  4. Add in the rest of the ingredients. Let simmer until the vegetables are soft and cooked through.

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