First sauté 1/2 diced sweet onion in 2 tbs. oil.
Crush 3 garlic cloves, dice 1 pack fresh mushrooms, & chop up 3 slabs of ham.
Peel and dice 4 to 5 russet potatoes put in water and set aside.
Add 2 tbs. butter and 1 tbs oil to onions. Sauté mushrooms, garlic, and ham. When vegetables are softened, deglaze pot with 1/4 cup sherry. Cook until alcohol is cooked out.
Add 1 lg. chicken bullion, 1 tbs. dried parsley, and 2 teas. Italian seasoning. Fill pot 1/2 way full with hot water.
Drain potatoes, then put potatoes in pot.
Bring to a boil, then simmer soup for about 30 minutes until all vegetables are soft.
To thicken, add 3 tbs. corn starch to 1/4 cup cold water. Stir well, add to simmering soup and stir.
Turn soup off heat, then add 1 can evaporate milk.
Stir in 2/3 cup instant mash potatoes.
Then enjoy with some Texas corn bread. Yum!!
made by me-Beth
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