Smoked ham and mushroom soup

4 servings Prep: 5 mins, Cooking: 25 mins
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Put a smile on everyone's face by serving soup in a crispy bun - "bunny-chow-style".

By Food24 July 06 2012
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Ingredients (11)

30 ml fresh chillies — 573
1 onion — large, finely chopped
1 celery stalks — finely choped
250 g brown mushrooms — chopped
150 g ham — smoked, thinly sliced
30 ml flour — cake
500 ml stock — vegetable
250 ml cream — reduced fat
salt and freshly ground black pepper — to taste
4 bread — Portuguese rolls
fresh parsley
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Method:

Sauté the onions and celery in the oil until soft, then add the mushrooms and fry until also softened.

Remove from the heat and stir in the flour, coating all the veggies.

Place back onto the heat and add the stock, cover and allow to simmer for 10 minutes or so.

Add the cream and heat through. Season with salt and pepper to taste.

Hollow out the bottoms of each roll and fill them with soup. Garnish with fresh parsley.

Tip: Put them into a bowl,
after about 4 minutes, the bottom starts to get soggy and may leak,
it’s looks cool, but not practical.

Other suggestions:

Not a fan or ham? Replace with more mushrooms.

Want it thicker? Increase the flour to 50 ml.

Not watching the waste line? Use full fat cream.

Reprinted with the
permission of “Bits of Carey“. To see more recipes, click here.



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