Smoked ham and mushroom soup

Recipe from: 8 November 2010

Ingredients 11
Servings 1
Minutes 5 mins


Serving Change
  • 30
    olive oil
  • 1
    large onion, finely chopped
  • 1
    stick celery, finely chopped
  • 250
    brown mushrooms, chopped
  • 150
    smoked ham, thinly sliced
  • 30
    cake flour
  • 500
    prepared vegetable stock(Nomu or Ina)
  • 250
    reduced fat cream
  • Salt and pepper taste
  • 4
    crispy round portuguese rolls or potjie rolls
  • Fresh parsley


5 mins
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.


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". Visit "Bits of Carey" here for more recipes.


Read more on: soup  |  sauté publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.