If there’s a nice, big, spiral-sliced ham in your autumn-meal-planning future, that means you’ll also be trying to figure out how best to use the meaty bone. When I’m in that situation, first thoughts go to split pea soup. But, since nobody in my household likes split peas, I shift to ham-enhanced dishes they do like: Broccoli, ham and cheddar quiche for example. So, then I think, “Why not make a soup with those delicious flavors?”
This, then, is the tasty result–even better in my opinion, than the quiche that inspired it. I did add one special ingredient: half a pound of mushrooms. Blended with caramelized onion, the mushrooms add even more depth and creaminess to the finished soup. Served with a nice loaf of crusty bread for dunking, this makes a very satisfying meal. Continue Reading…