Creamy Garlic Mushroom & Ham Soup and Day 1 Gym Muscles [RECIPE]

Good Morning Beautiful People! ❤

We’re going to keep it quick today. First off, Happy Friday! Woohoo! It’s New Year’s weekend which means everyone and their cousin is busting out the party stuff and making those resolutions. Like many others, I am determined to get healthier in 2018. As such, I already began working out. My muscles are sore as all get out. I have to smirk because I thought that 2 miles of fast walking would really push my body. But then I walked 4 miles yesterday. Now that did the trick! My shoulders, underarms, and sides are sore… which means I’m probably doing something right. lol.

Anyway, I made this soup a couple of days ago using up leftover ham. I cleaned out the last bits of holiday food from the house. It’s back to Veganism for me. Why? Because I miss it so much. Do I regret taking time off for Christmas to relax and eat whatever? Not really. But the holiday is over so I’m ready to push onward and upward to reaching those goals I’ve set for myself. One, of which, is losing more weight. Now I’m not going to slap down a chunk of money for a fancy gym membership. No. Instead, I’ve been using Pedometer ++ which is a fantastic FREE app that counts your steps very accurately. (And no, this post isn’t sponsored). It’s just a really great app and hey, if I can share freebies with you that really work, I totally will 🙂 .

So I use that app and get walking. Speaking of walking… I got new walking shoes! That is one thing I did splurge on this holiday season. Did you know they make memory foam shoes now? I’m hooked. Not only are the soles sewn into the shoe, but it feels like you’re walking on a cloud. I’m currently using Fila’s Women’s Memory Foam shoes which admittedly don’t look that pretty…. but they feel fantastic! So, I fully plan on getting a hot glue gun and some jewels from the craft store and going to town on these shoes. (Pictures to update when they’re all done 🙂 ). So hang onto your forks and knives, my dear friends, because around here things are about to get healthy.

What can you expect in 2018 on here?

Well, lots of blog posts about working out. And eating healthy. In fact, I might just take pictures of raw fruit and salads because that will be the bulk of my diet. It might be boring for some, but I promise to try and make things interesting with my varied workouts. Unlike many years past where I made a resolution to lose weight… and then didn’t… this time feels different because I’m not focused on losing weight. I’m focused on building muscle. I’m focused on getting healthy. If those two are in check, the weight loss will come.

And now, let me share with you today’s recipe.

This creamy garlic, ham, and mushroom soup is earthy, easy, and comforting. It uses up that leftover Christmas ham in a different way that is perfect with a piece of toasted bread. I followed Budget Bytes’ creamy garlic mushroom soup and then tossed in shredded ham and green onions. Done. Enjoy this delicious recipe everyone and as always, keep on cooking ❤


Creamy Garlic Mushroom and Ham Soup 

Courtesy of: Budget Bytes 

Serves: 4


  • 1 lb. baby bella mushrooms 
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • Pinch salt & pepper
  • 2 Tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • cups water
  • 1/8 tsp dried thyme
  • 1/2 cup heavy cream
  • 1 tsp soy sauce


  1. Wash the mushrooms to remove any dirt or debris. Slice half of the mushrooms and roughly chop the other half.

  2. Add the olive oil, mushrooms, garlic, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown.

  3. Add the butter and flour to the pot. Stir and cook for about two minutes more. The flour and butter will form a thick paste and coat the mushrooms and the bottom of the pot. It’s okay for the flour to coat the pot and brown a bit, just don’t let it burn.

  4. Finally, add the vegetable broth, water, and dried thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.

  5. Stir the cream into the soup. Finally, add the soy sauce, taste the soup, and add an additional pinch of salt if needed (depending on the salt content of the broth you used). Serve hot.


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