First saute until tender 1/2 diced sweet onion in 2 tbs. oil.

Crush 3 garlic cloves, dice 1 pack fresh mushrooms, & chop up 3 slabs of ham.

Peel and dice 4 to 5 russet potatoes put in water and set aside.

Add 2 tbs. butter and 1 tbs oil to onions then, saute mushrooms, garlic, and ham, in the onions, then when vegetables are softened, deglaze pot with 1/4 cup sherry.  Cook until alcohol is cooked out.

Add 1 lg. chicken bullion ,1 tbs. parsley, and 2 teas. Italian seasoning.  Fill pot 1/2 way full with hot water.

Drain potatoes, then put potatoes in pot.

Bring to a boil, then simmer soup for about 30 minutes until all vegetables are soft.

To thicken add 3 tbs. corn starch to 1/4 cup cold water. Stir well, add to simmering  soup and stir.

Turn soup off heat, then add 1 can evaporate milk.

Stir in 2/3 cup instant mash potatoes.

Then enjoy with some Texas corn bread.  Yum!!

made by me-Beth