Mushroom Soup with Ham and Rice
Ingredients
- 1 ham bone
- 2 quarts water
- 2 stalks celery, sliced
- 1 large onion, quartered
- 1 bay leaf
- 1 can cream of mushroom soup
- 1 cup uncooked rice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces can mushrooms, drained
- 2 tablespoons butter or margarine
- 1 teaspoon parsley flakes
- 2 teaspoons prepared mustard
Directions
Cover and simmer for two hours, the ham bone, water, celery, onion and bay leaf. Strain; skim broth. Cut lean meat in small pieces and return to broth. Add soup, rice, salt, and pepper. Heat to boiling. Stir, cover and simmer 20 minutes. Saute mushrooms in butter. Add to broth with parsley and mustard; blend well.