Creamy Mushroom and Ham Soup

This wonderful mushroom soup makes a hearty and satisfying one-pot dinner that everyone will love.


  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 lb sliced mushrooms
  • 1/2 tsp each salt and pepper
  • 2 cups Kentucky Legend Quarter Sliced Ham Original Hickory, diced
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 tbsp finely chopped fresh rosemary
  • 7 cups sodium-reduced chicken broth
  • 3 cups diced potatoes
  • 2 carrots, diced
  • 1 cup heavy cream
  • 2 tbsp finely chopped fresh chives
  • 1 tsp lemon zest
  • 2 tbsp lemon juice


  1. Heat butter and olive oil in large saucepan set over medium-high heat; add mushrooms and salt and pepper. Cook for 5 to 7 minutes or until mushrooms are starting to brown.
  2. Stir in ham, onion, celery, garlic and rosemary for 3 to 5 minutes or until ham is starting to brown and vegetables are slightly softened.
  3. Stir in broth, potatoes and carrots; bring to boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potatoes are tender.
  4. Stir in cream and chives; return to boil. Stir in lemon zest and lemon juice.



  • For thicker texture, use a potato masher to mash some of the potatoes and carrots in the soup.
  • Use white mushrooms, cremini mushrooms or a mushroom medley.
prep time
20 MIN
total time
55 MIN
6 to 8