Author Notes
Based off a wonderful recipe I found several months ago. —Josh Scholes
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Ingredients
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1
Large onion chopped
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3 cups
Sliced fresh mushrooms
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5
Sliced carrots
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1 cup
Butter
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4 cups
Bone Broth
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6
Potatoes diced
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3 cups
Diced cooked ham
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3 cups
Heavy cream
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1/4 cup
All-purpose flour
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2 teaspoons
Dried thyme
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1 tablespoon
Dried parsley flakes
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1 teaspoon
Garlic powder
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3/4 teaspoon
Celery seed
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1 1/2 tablespoons
Salt
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2 teaspoons
Pepper
Directions
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Sauté the onion, mushrooms, and carrots in 1/2 cup butter. Stir gently for 3 minutes.
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In a large pot, pour the bone broth in with the sautéed vegetables, and the ham and potatoes. Let simmer for 10 minutes.
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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.
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Add in the rest of the ingredients. Let simmer until the vegetables are soft and cooked through.
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