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HoneyBaked HamŽ & Sherried Mushroom Soup

In a saucepan, melt together over moderate heat until foam subsides:
   2 tablespoons unsalted butter
   1 tablespoon olive oil

Sauté over moderately high heat until liquid evaporates and vegetables begin to brown:
   3 large shallots, finely chopped
   1 clove garlic minced
   1 pound assorted exotic mushrooms, half sliced and half finely chopped

Add and sauté for 1 minute:
   1 cup HoneyBaked Ham, diced

Add and heat through:
   3 tablespoon cream Sherry

Sprinkle over all, stir and continue to cook for 3 minutes:
   2 tablespoons flour

Stir in, bring to a boil, then reduce heat and simmer 15 minutes:
   2 cups low salt chicken broth

Remove from heat and stir in:
   3 tablespoons sour cream
   1/4 cup chopped fresh chives

Season with salt and pepper and serve with Roquefort toast points:

Slice into 6 wedges and bake in the middle of a 350º oven for 10 minutes:
1 pita bread
In a bowl, cream together and then spread evenly on the toasts:
1/4 cup crumbled Roquefort cheese, softened
1 tablespoon unsalted butter, softened

Serve with soup.

Serves 2

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