Ham and No-Bean Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
Mushroom Puree
  • 1 tablespoon olive oil
  • ½ an onion, diced
  • 4 cremini mushrooms, thinly sliced
  • ½ oz. package dried porcini mushrooms
  • 1 cup chicken broth
Soup
  • 1 tablespoon olive oil
  • 1 pound low sodium ham, diced
  • 2 large leeks, halved and sliced (about 4 cups)
  • 1 cup white wine
  • 3 stalks celery, diced (about 1 cup)
  • 2 carrots, diced (about 1 cup)
  • 2 bay leaves
  • 3 tablespoons fresh thyme (or 2 T dried)
  • ¼ teaspoon ground black pepper
  • 3 cups chicken broth
Instructions
Mushroom Puree
  1. Heat olive oil a medium-sized saucepan over medium heat.
  2. Add onion and sauté until translucent, about 5 minutes.
  3. Add creminis and sauté about 5 minutes.
  4. Quickly rinse the dried porcinis to remove and dirt or grit. Then add the porcinis and broth. Bring to a boil, then turn down to a simmer for 10 minutes.
  5. Let the mixture rest for 10 minutes to allow the procinis to continue to reconstitute.
  6. Use an immersion blender or blender to puree the mixture until completely smooth.
Soup
  1. Heat olive oil in a large pot. Add ham, and cook about 8 minutes stirring occasionally until the bits brown a touch.
  2. Add the leeks and sauté about 5 minutes.
  3. Add wine, and scrape browned bits from the bottom of the pan. Cook 1 minute.
  4. Add celery, carrots, bay leaves, thyme, pepper, broth, and mushroom puree. Bring to a boil then turn down to a simmer for 15 minutes.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/ham-no-bean-soup/