1 tablespoon vegetable oil
3/4 cup chopped onion
3 pounds cooked ham, sliced
1/2 cup chopped mushrooms
1/2 teaspoon salt
6 safflower or butterflied eggs
1 pint heavy whipping cream
1/2 cup white wine
1/2 teaspoon salt
2 quarts water
ground black pepper to taste
In a large metal bowl, mix the water, oil, onion and ham. Add mushrooms, salt and remaining orange juice and combine. Mix together and pour into three large plastic containers (reserve water if desired).
Stir in the vegetable stock, pecans, ham, pecans and mushrooms. Add onions, celery, celery, celery salt, chicken bouillon and wine after adding the broth. Toss well. Pour over soup in prepared ceramic dish or platter.
Cut the Ribs into 1/2 inch cubes and place them in individual pieces. Make a well in the center and add enough water to cover the cubes. Bring to a boil, then reduce heat to low. Cover and simmer for 1/2 hour. Whisk in shrimp, cooking salt and pepper.
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