Description
A comforting and creamy ham mushroom soup perfect for quick meals.
Ingredients
Scale
- 2 tbsp unsalted butter, melted
- 16 ounces baby bella mushrooms, quartered
- 3 cloves garlic, minced
- 2 cups ham, diced (bite size cubes)
- 1 tbsp fresh snipped parsley
- 1/4 tsp ground black pepper
- 1/4 tsp fresh thyme leaves
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt, to taste
Instructions
- Cook Ham & Mushrooms: Start by cooking the diced ham and quartered mushrooms in a Dutch oven over medium heat. You will know it is ready when the ham starts to brown slightly and the mushrooms release their lovely aroma. This step adds depth to the soup’s flavor. Just be careful not to burn the ham; that can ruin everything.
- Add Onions & Garlic: Next, toss in the diced onion and minced garlic, stirring gently. Let them soften for a few minutes until they become translucent and fragrant, filling your kitchen with a comforting scent. This mix of ingredients adds a wonderful base for your soup. Make sure to stir often to prevent the garlic from burning.
- Pour in Broth & Cream: Pour in the low-sodium vegetable broth and heavy cream, then allow the soup to bubble gently. You will see it transform into a creamy delight as it simmers. If it thickens too quickly, just lower the heat and stir in a little more broth.
- Season & Serve: Season the soup with salt, ground black pepper, and fresh thyme leaves. Give it a taste, and let the flavors meld together for a few minutes. If you would like a kick, you can add a pinch of cayenne. Adjust seasoning as necessary for your taste.
Notes
- Store in airtight containers in the refrigerator for up to 4 days. Reheat in the stovetop or microwave until warmed through. For longer storage, freeze in heavy-duty plastic freezer bags or airtight containers. Stir well when reheating to prevent curdling.
- Cut ham pieces to match mushroom sizes for uniformity. Simmer over medium or low heat to avoid thickening too much. If the soup tastes bland, seasoning with salt and herbs can enhance flavor. A pinch of cayenne can add heat. If the soup becomes too thick, adding an extra half cup of broth can help achieve the desired consistency. Ensure mushrooms are sautéed properly before adding other ingredients to avoid toughness. If you find the soup too salty, consider adding half a cup of coconut milk for additional creaminess and balance.
- Reheat on the stovetop over low heat, stirring occasionally, until warmed through, approximately 5-10 minutes.
- Serve with crusty low-carb bread or garnish with additional fresh parsley. Pair with a side salad for a complete meal.
- For a variation, you can add spinach for extra greens or incorporate other vegetables like zucchini. If you prefer a different protein, substitute chicken for ham.
- Select fresh mushrooms for the best flavor. For a dairy-free version, use coconut cream instead of heavy cream. Quality indicators for the heavy cream include a smooth and thick texture.
Nutrition
- Calories: 243
- Sugar: 3g
- Sodium: 0mg
- Fat: 17.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5.2g
- Fiber: 1.1g
- Protein: 17.9g
- Cholesterol: 0mg