When the weather turns chilly, nothing warms you up like a bowl of Ham & Mushroom Soup. This tasty soup is packed with rich flavors and can be whipped up in just 25 minutes. It’s cozy, comforting, and honestly, a hug in a bowl!
This recipe solves busy weeknight dinner crunch, limited pantry ingredients, high takeout costs, and picky eaters by delivering a quick, budget friendly ham mushroom soup.
I know how tough it can be to juggle a busy day while still wanting a homemade meal. Sometimes, you just need something quick and easy to make that still tastes great. This recipe felt like a lifesaver for me when I needed a warm meal without spending hours in the kitchen.
This dish works wonders because it uses common ingredients you might already have at home. Plus, it seriously can be on the table in less time than it takes to watch an episode of your favorite show! The rich, woodsy flavor from the mushrooms really shines through, and it stays creamy without getting too thick.
If you need a delicious side to serve with it, or want another easy recipe, you could make Shrimp Orzo Salad. If you love soup and quick meals, this one’s for you!
Why You Will Love This Recipe
- Rich Flavor : This soup features a creamy, savory, and smoky profile that’s both comforting and satisfying, thanks to the combination of ham and mushrooms.
- Quick and Easy : With just 25 minutes from start to finish, this recipe is a lifesaver on busy weeknights when you want something delicious without the fuss.
- Flexible Preparation : You can easily switch things up by using a slow cooker for those days when you want to set it and forget it.
- Simple Storage : Leftovers freeze beautifully in airtight containers, so you can enjoy a warm bowl of soup any time you like without sacrificing flavor.
Quick Ham Mushroom Soup Recipe
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Method: Stovetop
- Diet: Gluten Free
Description
A comforting and creamy ham mushroom soup perfect for quick meals.
Ingredients
- 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
Find it online: https://bakeitwell.com/ham-mushroom-soup
Recipe Tips
- If soup becomes too thick, adding an extra half cup of broth can help achieve a creamier consistency without compromising flavor.
- When using fresh mushrooms, sautéing them for 5-7 minutes before adding other ingredients can help prevent them from being tough.
- If you find the soup too salty, consider adding half a cup of unsweetened coconut milk for additional creaminess and flavor balance.
- For a touch of heat, sprinkling in just a pinch of cayenne can give the soup an appealing kick without overpowering the dish.
- When flavor seems lacking, a teaspoon of fresh herbs or adjusting the ground black pepper can really brighten things up.
Serving Suggestions
Serve this ham and mushroom soup with crusty low-carb bread or a refreshing side salad. Garnish with additional fresh herbs to boost presentation and flavor.
This soup works well in other recipes like a savory casserole or a hearty sauce for pasta dishes. It can also enhance a grain bowl when mixed with quinoa or brown rice.
Add a drizzle of olive oil or a sprinkle of fresh pepper to finish. A dollop of Greek yogurt can also provide creaminess and tang.
Recipe variations
- You can use cremini or shiitake mushrooms instead of baby bella for a slightly different flavor profile in your soup.
- Add 1/2 tsp garlic powder or 1/2 tsp onion powder for an additional kick of flavor. You can also include a dash of smoked paprika.
- Either substitute diced turkey or use cooked sausage for a heartier protein option in this dish. Each will add unique flavors.
- If you’re feeding a larger group, double the recipe by using 4 tbsp of butter, 32 ounces of mushrooms, and 2 cups of diced ham.
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How to Store?
To keep your ham and mushroom soup fresh, follow these storage tips:
Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3 days. This keeps it fresh and tasty.
Freezing: Freeze soup in heavy-duty plastic freezer bags or airtight containers for up to 3 months. Thaw in the refrigerator overnight.
Reheating: When reheating, stir well to ensure the cream blends smoothly and prevents curdling. Enjoy hot!
Other Recipes You’ll Love
- Shrimp Orzo Salad
- Mediterranean Shrimp Orzo Salad with Feta and Lemon
- Salmon and Asparagus Orzo Salad
- Lemon Herb Chicken Avocado Orzo Salad
If you enjoyed this Ham & Mushroom Soup or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
