One more rutabaga recipe for today - Creamy Rutabaga Soup

This soup is amazing!!!
8 oz ham
2 tbl sp butter
2 tbl sp evoo
4.4 oz diced celery 1c by volume
3.5 oz carrot 3/4 c by vol
2 tbl sp flour
26.5 oz rutabaga
2c beef broth
4c water
1/4 c cream cheese
1/4 c sour cream
1/4 c Parmesan grated
1oz asiago
1/8 tsp rosemary
1 tsp salt
1tsp cracked black pepper
1/8 tsp thyme
1tsp parsley
1/2 c mushrooms

Dice ham into 1/4 inch pieces. Chop celery and carrots into 1/4 inch pieces. Peel and dice rutabaga into 1/2 inch chunks.
Add EVOO and butter to large stock pot. Add the ham to the oil and cook until golden over med- low heat. Add celery and carrots. Cook until just tender, an additional 3-5 minutes. Sprinkle flour over ham and veggies and cook until lightly browned.
Once flour is browned add beef stock and rutabaga. Bring to low boil. Add the cream cheese stirring until melted and no chunks remain. Add sour cream and stir in until smooth. Add Parmesan and Asiago cheese slowly and stirring until combined. Add remaining water and bring back up to boil. Add remaining seasonings and adjust to your taste. Simmer an additional 30- 45 minutes until rutabaga are soft. Serve hot.

It serves about four
Calories per serving - 257
Fat 17.4
Carbs 13.8 (3.1 fiber)
Protein 12.5