Ham & Mushroom Soup


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Serve this hefty soup with a salad of mixed greens topped with avocado and grapefruit slices and drizzled with a little poppy seed vinaigrette.

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  • 1 1/2 tsp. olive oil
  • 1/2 small onion, chopped, about 1/4 C. chopped
  • 1 small carrot, sliced
  • 1 stalk celery, diced
  • 1/2 C. sliced mushrooms, about 6 mushrooms sliced
  • 1/2 lb. slice of cured boneless ham
  • 1 medium potato, diced
  • 2 C. low-sodium chicken broth
  • 1 C. milk
  • 1/8 tsp. thyme

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Prepare all the vegetables and dice ham; set aside. Heat the olive oil in a heavy two- or three-qt. saucepan, add the onion, carrot and celery and sauté over a medium heat until the onion has softened. Stir in mushrooms, ham and potato. Stir briefly then add chicken broth and bring just to a boil. Immediately reduce the heat and simmer, partially covered, 10-12 minutes, or until potatoes are tender. Heat milk in the microwave until hot to the touch, about 20 to 30 seconds. Stir milk and thyme into the soup and continue cooking about 2 more minutes. Serve immediately.

Serves four.

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