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Ham and Mushroom Soup




Source of Recipe


Internet


List of Ingredients




1 1/2 teaspoons olive oil
1/2 small onion, chopped, about 1/4 cup chopped
1 small carrot, sliced
1 stalk celery, diced
1/2 cup sliced mushrooms, about 6 mushrooms sliced
1/2 pound slice of cured boneless ham
1 medium potato, diced
2 cups low-sodium chicken broth
1 cup milk
1/8 teaspoon thyme


Recipe



Prepare all the vegetables and dice ham; set aside. Heat the olive oil in a heavy two- or three-quart saucepan, add the onion, carrot and celery and saute 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.