Mushroom Soup With Ham Recipes

GRANDMA'S HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, combine the ham, potatoes, carrots and mushrooms.
• In a medium bowl, combine the soup with the water. Mix well and pour over the mixture in the baking dish, stirring to coat.
• Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours, or until carrots are tender.

CREAMY HAM AND NOODLE CASSEROLE

Steps:

• Cook the egg noodles according to package directions. Drain and rinse to remove any starch, set aside.
• Pre-heat the oven to 350 °F. Place half of the noodles in buttered 2 quart casserole dish.
• Combine the ham and cheese; sprinkle half of ham mixture over noodles.
• In small bowl, combine soup, sour cream, milk,garlic powder and onion powder.
• Spoon half of soup mixture over the ham layer.
• Then again: noodles, ham/cheese, soup.
• Dot with butter.
• Cover loosely with foil.
• Bake for 40-50 minutes until it looks creamy and not soupy. Remove from the oven and serve.

CREAMY MUSHROOM HAM & POTATOES

Steps:

• In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

HAM MUSHROOM BARLEY SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onions; cook until clear, about 5 minutes. Stir in ham and curry until curry is fragrant, 30 to 60 seconds. Add chicken broth, tomatoes, and barley. Bring to a boil; lower heat and simmer, covered, until barley is tender, 30 to 35 minutes. Add mushrooms and carrots and cook until tender, 10 to 15 minutes.

HAM AND MUSHROOM SOUP

Steps:

• Saute onions and mushrooms in cooking oil in large saucepan on medium for about 5 minutes until onion is soft.
• Add remaining 10 ingredients. Bring to a boil on medium-high.
• Reduce heat. Cover.
• Simmer for 20 minutes, stirring occasionally.

MUSHROOM SOUP WITH HAM AND RICE

Steps:

• Heat pot over medium heat. Combine the ham bone, water, celery, onion and bay leaf in the pot. Cover and simmer for two hours. Strain and skim broth. Cut lean meat in small pieces and return to broth. Add soup, rice, salt, and pepper. Heat to boiling. Stir, cover and simmer 20 minutes longer. Saute mushrooms in butter. Add to broth with parsley and mustard. Blend well.

MUSHROOM SOUP WITH HAM

Steps:

• Place ham bone in large pan and cover with water. Add celery, onion and bay leaf. Cover and simmer for 2 hours. Strain. Skim broth. Stir in Mushroom Soup, rice, salt and pepper. Bring to a boil. Stir. Cover and simmer for 20 minutes. Meanwhile, saute mushrooms in butter. Add to broth with minced parsley and mustard. Blend well.

WILD MUSHROOM SOUP WITH ARUGULA AND CRISPY SERRANO HAM

Steps:

• Heat 3 tablespoons butter with 1 tablespoon olive oil in a large stockpot over high heat. Add the wild mushrooms and cook until the mushrooms are golden brown and their liquid has evaporated, about 8 to 10 minutes. Transfer the mushrooms to a bowl.
• Heat 1 tablespoon butter with 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the cremini mushrooms and cook until golden brown, about 4 to 5 minutes. Sprinkle flour over mushrooms and cook for 2 minutes. Add the stock and porcini powder and cook for 20 minutes. Season, to taste, with salt and pepper. Strain the stock through a strainer into the stockpot that you sauteed the wild mushrooms in and discard the onion and mushrooms.
• Cook stock over medium heat until thickened slightly and then stir in the sauteed wild mushrooms and cook for 15 minutes. Season, to taste, with salt and pepper.
• While the soup is cooking, heat the canola oil in a high sided saute pan over high heat until the oil begins to shimmer. Carefully add the ham, in batches, and cook until crispy, about 45 seconds to 1 minute. Drain on a plate lined with paper towels.
• Ladle the soup into bowls, add a handful of arugula, top with a slice of the crispy ham, and drizzle with a teaspoon of white truffle oil.
• Preheat oven to 450 degrees F.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
• Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
• Yield: about 6 cups