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Chicken + Ham Soup, creamy




Source of Recipe


from wwr


Recipe Introduction


This soup appeared in the 1951 edition of The Fannie Farmer Boston
Cooking School Cookbook which described it simply as a "famous English
soup." I have been able to find no reference to it prior to the
publication of that cookbook, so maybe Fanny Farmer made up the part
about it being one of Queen Victoria's favorites. Regardless of its
pedigree, this is a flavorful and easy soup.


List of Ingredients




Chicken + Ham Soup, creamy

2 Tbs (30 ml) butter
1 medium onion, chopped
3 ribs celery, finely chopped
1/2 lb (225 g) mushrooms, finely chopped
4 cups (1 L) chicken or vegetable stock
1/2 cup (125 ml) chopped cooked chicken
1/2 cup (125 ml) chopped cooked ham
1 Tbs (15 ml) quick-cooking tapioca
2 cups half-and-half, heavy cream, or milk
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Heat the butter in a large heavy pot over moderate heat and saute the
onion for 5 minutes. Add the celery and mushrooms and cook, stirring
occasionally, for 10 minutes. Add the stock, chicken, ham, and
tapioca and bring to a boil. Reduce the heat and simmer covered,
stirring occasionally, until slightly thickened, about 20 minutes.
Stir in the half-and-half and bring to a boil. Adjust the seasoning
with salt and pepper and garnish with chopped parsley. Serves 4 to 6.

Recipe