Sherried Mushroom and Ham Soup

Tested in Alice Wootton’s Kitchen
Serves 4

This is a lovely soup. It’s also very rich. It makes a great starter for a special meal. Use small bowls or cups for serving this rich soup. If you are lucky enough to find morel mushrooms growing in your woods, be sure to make this soup using some of your morels! (You can substitute dried mushrooms. Follow the package directions for rehydrating.) This is also a great way to use up some of that leftover Easter ham in your freezer. You'll be able to find lovely shallots at Lost River Market & Deli.

4 Tablespoons unsalted butter
2 Tablespoons olive oil
6 large shallots, finely chopped
2 cloves of garlic, finely chopped
2 pounds of assorted exotic, wild mushrooms (Morels are especially nice!) or a mixture of baby bellas and white button mushrooms, half sliced & half finely chopped
1 pound ham, finely chopped (I use a food processor.)
6 Tablespoons cream Sherry
4 Tablespoons flour
4 cups low sodium chicken broth
½ cup fresh chives or scallions (green onions)
6 Tablespoons heavy cream

· In a pot, melt butter with oil over moderate heat until foam subsides.
· Saute shallots, garlic and mushrooms until mushroom liquid evaporates.
· Add ham and sauté 1 minute.
· Add sherry and boil until evaporated.
· Add flour and cook 3 minutes.
· Stir in broth and bring to a boil.
· Reduce heat and simmer 15 minutes.
· Stir in chives or scallions and heavy cream.
· Season with Kosher salt and freshly ground pepper.