Wow! It's a do-over!

I cooked two ham bones down with garlic, celery and onion (and water, of
course, not quite covering the bones, but close). I cooked them down until
the meat and fat fell off the bone. Then I strained the broth, picked all
the meat off the bones, and let it sit so I could skim the fat off the top
of the cooling broth. Meanwhile, I cut up more onion, garlic and celery
very finely and sauteed that with about 3 - 4 tablespoons of butter and when
the mix got soft, I added 4 8-ounce containers of sliced mushrooms (fresh)
and some dried sage. (I wanted to use Thyme, but I didn't have any!) When
all that was cooked, I threw it in a pot and added about 5 ladels full of
the ham broth. Okay, time for the half and half. I kept pouring until it
was soupy and did a taste test. Hmmm. Needed salt. I added salt until it
worked.

WOW (again).

To make sure that I wasn't fooling myself I brought a small bowl of it over
to my neighbor's house and her eyes got really wide. She declared it
excellent which meant her kids devoured the rest of the bowl.

It is a winner folks.

kili