Creamy Carrot and Zucchini Soup with Ham

 

Creamy Carrot and Zucchini Soup with Ham:

1 Onion, diced

3 tbsp Butter

1/2 tsp Garlic cloves

1 lb fresh Mushrooms, sliced (optional)

1/4 cup Flour 

1- 2 cups cooked *Ham, cut into bite sized pieces 

2 cups Water

2 cups Milk

2-3 Carrots, Shredded

2 Medium Zucchini, Shredded 

1 tsp Clubhouse Italiano 

1 tbsp Chicken Bouillon Powder 

Salt and Pepper to taste

Shredded Cheddar or Parmesan Cheese, for garnishing

Melt butter in a large pot. Add onions, garlic and mushrooms. Saute for a few minutes on medium heat until onions are soft. Sprinkle in the flour, whisking it until smooth. Slowly add in the water, still whisking it in. Add remaining ingredients except the shredded Cheese. Bring to a boil; simmer for about 20 minutes. Ladle into a soup bowl and enjoy. Garnish each bowl with a small amount of your choice of Shredded Cheese. 

*Ham can be replaced with 1/2 lb fried Bacon