mia cucina italiana

ITALIAN POTATO, HAM & MUSHROOM BISQUE
Serves 6

4 Tbsp butter
1 medium onion, chopped
2 stalks celery, chopped, with leaves
2 carrots, chopped
1/4 cup fresh Italian parsley, chopped
1 Tbsp each dried basil & oregano
1 bay leaf
5 cups russet potatoes, peeled & diced
4 cups chicken broth
8 oz button mushrooms, sliced
8 oz ham, chopped
2 cups half and half
2 Tbsp corn starch
1/4 cup water
salt and pepper to taste

1. Melt butter over low heat in soup pot. Add onion, celery and carrots, parsley, basil, oregano and bay leaf and cook, stirring occasionally until vegetables soften, about 7 minutes. Add potatoes and chicken broth. Bring to a boil over high heat, reduce heat, cover and simmer until potatoes are tender, about 15 minutes.

2. Add ham and stir in half and half and heat, covered until steaming, do not boil. Stir together cornstarch and water and add to soup. Increase heat to medium-high and stir until soup boils and thickens. Season to taste with salt and pepper. To serve, dot top of each bowl of soup with a pat of butter and garnish with chopped parsley.