Ham and Mushroom Soup

     1 1/2 teaspoons olive oil

     1/2 small onion, chopped, about 1/4 cup chopped

     1 small carrot, sliced

     1 stalk celery, diced

     1/2 cup sliced mushrooms, about 6 mushrooms sliced

     1/2 pound slice of cured boneless ham

     1 medium potato, diced

     2 cups low-sodium chicken broth

     1 cup milk

     1/8 teaspoon thyme

     

     Prepare all the vegetables and dice ham; set aside. Heat the olive oil in a heavy two- or three-quart saucepan, add the onion, carrot and celery and saute over a medium heat until the onion has softened.

     Stir in mushrooms, ham and potato. Stir briefly then add chicken broth and bring just to a boil. Immediately reduce the heat and simmer, partially covered, 10-12 minutes, or until potatoes are tender.

     Heat milk in the microwave until hot to the touch, about 20 to 30 seconds. Stir milk and thyme into the soup and continue cooking about 2 more minutes. Serve immediately.

     Serves four.

     Nutritional analysis per serving: 194 calories, 20 grams protein, 13 grams carbohydrate, 2 grams fiber, 6 grams fat, 36 milligrams cholesterol, 885 milligrams sodium.