Published on November 21st, 2007 | by Sandy0
Cream of Ham Soup
“Soup for breakfast”
- In a saucepan melt 2 T. butter
- Blend in 2 T. flour, 1/4 t. Salt + dash of pepper
- Add 2 1/2 c. milk all at once.
- Cook and stir till thickened and bubbly
- Add 1 c. diced cooked ham + finely chopped hard cooked egg.
- heat through
- Top with crutons made from toast.
Serve in Mug