2 potatoes, peeled and peeled
1 onion, finely diced
1 1 teaspoon freshly grated lemon zest
1/2 pound fresh mushrooms, sliced
2 zucchinis, sliced
1/2 cup fresh grape juice
2 (28 ounce) cans diced cooked ham
1/4 cup chopped fresh parsley
1/2 cup chopped fresh parsley
1 tablespoon crushed red pepper flakes
Preheat oven to 350 degrees F (175 degrees C).
In a medium soup pot, combine potatoes, onion, lemon zest, mushroom top, and saucepan. Saute 2 minutes, or until potatoes are thoroughly heated and lightly browned. Reduce heat to medium and add beef broth, water, celery, pepper and mushroom sauce. Stir until both all ingredients are thoroughly combined. Heat to just shy of pot and serve.
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