This wonderful mushroom soup makes a hearty and satisfying one-pot dinner that everyone will love.

INGREDIENTS

• 2 tbsp butter
• 1 tbsp olive oil
• 1 lb sliced mushrooms
• 1/2 tsp each salt and pepper
• 2 cups Kentucky Legend Quarter Sliced Ham Original Hickory, diced
• 1 large onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 tbsp finely chopped fresh rosemary
• 7 cups sodium-reduced chicken broth
• 3 cups diced potatoes
• 2 carrots, diced
• 1 cup heavy cream
• 2 tbsp finely chopped fresh chives
• 1 tsp lemon zest
• 2 tbsp lemon juice

DIRECTIONS

1. Heat butter and olive oil in large saucepan set over medium-high heat; add mushrooms and salt and pepper. Cook for 5 to 7 minutes or until mushrooms are starting to brown.
2. Stir in ham, onion, celery, garlic and rosemary for 3 to 5 minutes or until ham is starting to brown and vegetables are slightly softened.
3. Stir in broth, potatoes and carrots; bring to boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potatoes are tender.
4. Stir in cream and chives; return to boil. Stir in lemon zest and lemon juice.

Tip:

• For thicker texture, use a potato masher to mash some of the potatoes and carrots in the soup.
• Use white mushrooms, cremini mushrooms or a mushroom medley.