Friday, October 2, 2009

Cauliflower and Ham Soup *edited*

This soup grew out of meat left from supper and the vegetables in the quick sale bin at Woodman's.

Cauliflower and Ham Soup

1 large onion, chopped
2 ribs celery, chopped
1 Tablespoon cooking oil
1 49.5 oz. can chicken broth
1 1/4 cup juice reserved from previously cooking ham (you can substitute 1 can of beef or vegetable broth)
1 quart water
1 3/4 lb. cauliflower florets, chopped bite size or smaller
4 large carrots, thin sliced
1 1/4 lb. cooked ham, diced
at least 1 cup sliced fresh mushrooms
1 1/2 teaspoons Penzeys Bavarian Herb Blend
3 teaspoons Worchestershire sauce
Pepper to taste

Saute onions and celery in oil heated over high heat in soup kettle until soft. Add remaining ingredients, stir to combine. Reduce heat and simmer, stirring occasionally, for at least 1 hour.

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