The More, the Sherry-er: HoneyBaked Ham & Sherried Mushroom Soup

In light of National Soup Month, our HoneyBaked Ham Douglasville crew is pulling out all the stops when it comes to serving up some oh-so-yummy soup at home. Check out this quick & easy recipe using our classic HoneyBaked Ham !

HoneyBaked Ham & Sherried Mushroom Soup

In a saucepan, melt together over moderate heat until foam subsides:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil

Sauté over moderately high heat until liquid evaporates and vegetables begin to brown:
- 3 large shallots, finely chopped
- 1 clove garlic minced
- 1 pound assorted exotic mushrooms, half sliced and half finely chopped

Add and sauté for 1 minute:
- 1 cup diced HoneyBaked Ham

Add and heat through:
- 3 tablespoons cream sherry

Sprinkle over all, stir and continue to cook for 3 minutes:
- 2 tablespoons flour

Stir in, bring to a boil, then reduce heat and simmer 15 minutes:
- 2 cups low sodium chicken broth

Remove from heat and stir in:
- 3 tablespoons sour cream
- 1/4 cup chopped fresh chives

Season with salt & pepper then serve with homemade Roquefort toasts. To make toasts you will need: 

- 1 pita bread

Slice into 6 wedges and bake in the middle of your oven for 10 minutes at 350.

In a bowl, cream together and then spread evenly on the toasts:
- 1/4 cup crumbled Roquefort cheese, softened
- 1 tablespoon unsalted butter, softened

Serve with soup and enjoy (makes 2 servings)!
--Your HoneyBaked Ham Douglasville Crew