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Steamin' Down the Tracks with Viola Hockenberry, by Janette Blackwell

serves 4

Easy version:
• 2 cans condensed "healthy choice" cream of mushroom soup
• 3 cups chicken broth (can use diluted condensed broth)
• 1 cup ham, cut up rather small
• 2 medium sized cloves garlic, minced
• 1/2 teaspoon hot pepper flakes (optional)
• salt and pepper to taste

Gradually add chicken broth to mushroom soup, stirring constantly.

Add to that the remaining ingredients, bring to a boil, and simmer for 10 to 15 minutes to develop flavors.

Scrumptious version:
• 1/2 pound fresh mushrooms, sliced
• 2 tablespoons butter
• 1/2 cup table cream
• 3 cups chicken broth (can use diluted condensed)
• 1 cup ham, cut up rather small
• 2 tablespoons dry sherry
• 1 teaspoon Worcestershire sauce
• Tabasco, salt and pepper to taste

Saute mushrooms in butter over medium heat for about 10 minutes, stirring often.

Add table cream (instead of the sour cream called for in the original recipe) and then the chicken broth.

Add ham, sherry, Worcestershire sauce, and other seasonings to taste.

Simmer 15 to 30 minutes to blend flavors and serve.


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