Wednesday, January 2, 2013

1 tbs butter
1 cup chopped onion
2 tsp minced garlic
2 lbs cubed cooked ham
3 (29 oz) cans pumpkin puree
1 (32 oz) carton chicken broth
2/3 cup cream
1 tsp fresh thyme (I used freeze dried)
1 tsp ground black pepper
1/2 tsp fresh rosemary (freeze dried as well)

1. Melt the butter in a skillet over med. heat. Cook the onion and garlic in the butter until soft.
2. Combine the onion, garlic, ham, pumpkin puree, chicken broth, cream, thyme, pepper and rosemary in the slow cooker. Set to low and cook 8-10 hours.

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