Steve Calvin wrote:
> Kilikini wrote:
>> 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
>>
>>
>>
>
> kewl! Dontcha just love it when that happens?! That did TFM think
> of it?


No! This was all my idea. (Like he'd even make soup. Sheesh!)

kili