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RAMP SOUP

1 c. sliced mushrooms (wild Morels are good)
1 c. chopped ramps (use small amount of the green tops)
1/4 c. chopped onions
1/4 c. butter
1 tsp. minced garlic
1 can (14 oz.) chicken broth
4 c. water
1 1/2 c. cubed ham
1 tsp. parsley flakes
1/2 tsp. garlic salt
1/4 c. cornstarch
2 c. milk
salt and pepper to taste

Saute first 5 ingredients in large heavy pot for about 5
minutes. Add remaining ingredients except cornstarch, milk, and
salt and pepper. Cook for about 20 minutes. Mix cornstarch with
enough milk to make it thin. Stir in remaining milk and add to
soup. Cook on low for another 10 minutes. Add salt and pepper to
taste. Recipe makes approx: 10 servings.

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