Total Time
Prep 15 mins
Cook 15 mins

A great dish for using up that leftover ham. This comes from TOH Country Soups and Stews 1999 by Maurine Kent of Texas. I have adapted slightly by adding swiss cheese and dill which I have shown as optional ingredients. This is really good soup, you will enjoy it.

Ingredients Nutrition


  1. Place asparagus in a saucepan with enough water to cover and cook until crisp-tender.
  2. Drain and set aside.
  3. In a heavy saucepan, saute carrot in butter for 3 - 5 minutes.
  4. Add onions and saute 2 minutes longer or til tender.
  5. Stir in flour and gradually add milk whisking until smooth.
  6. Bring to a boil and stir for 2 minutes.
  7. Add broth, ham, mushrooms and reserved asparagus.
  8. Reduce heat and add cream.
  9. Heat through but do not boil.
  10. Salt and pepper to taste.
  11. Add Swiss Cheese and dill if using.
  12. Garnish with Parmesan and parsley.
Most Helpful

I really enjoyed this delicious soup. It is very rich, and I really enjoyed the dill garnish. Full of yummy vegetables.

breezermom May 19, 2012

This is the best soup I have ever made, it is rich and delicious but not complicated. A sure crowd pleaser! Pedunkle

Pedunkle July 31, 2008