- 1 oz dried mushroom mix
- 3 cups low sodium chicken broth
- 4 oz Boar's Head Sweet Slice Boneless Smoked Ham, sliced ¼" thick
- 1 oz unsalted butter
- 1 each small shallot
- 1/16 tsp white pepper
- 1 tsp fresh lime juice
- 2 tbsp scallions, chopped
- Soak mushrooms in chicken stock for 30 minutes. Drain mushrooms and reserve the broth. Julienne shallots and mushrooms into. Cut ham into ¼" pieces. In a saucepot, melt butter over medium heat. Sauté shallots for 3 minutes. Add ham, chicken broth, mushrooms and white pepper. Bring soup to a light boil. Turn off heat. Mix in lime juice and scallions. Serve hot.
