Crushin' Green Bay Pea Soup

1 Ham Shank
5 Cloves
4 Bay Leaf
1 Yellow Onion
1 Cup Morel Mushrooms
2 Carrots
1 Kosher Salt to taste
1 Crushed Black Pepper to taste
1 Bag of Green Peas
1 Box of Jiffy Mix
1 Sherry

Remove the sliced sections of the ham off the shank. Trim the fat off and store in a bowl
Add diced Carrots, Mushrooms and Onion to the bowl and set aside

Place Ham Shank / Trimmings, Bay Leaf and Cloves into a large pot filled with water.
Boil for 2 hours

Strain the stock throwing away the Ham Shank / Trimmings, Bay Leaf and Cloves
Reserve 4 cups of the stock for making the dumplings

Place the stock back into the large pot with the Diced Ham, Onion, Mushrooms, Carrots and Peas
Bring to a boil and simmer for 2 hours

In a separate bowl mix the dumplings as directed on the Jiffy Box adding I TSP of Salt, Pepper and crushed Bay Leaf to the mix
Tip - Make small dumplings (no larger then 1 tsp) They will absorb the stock better
Boil / simmer for 12min then place in the soup for the balance of the 2 hours

Let the soup sit overnight. Reheat and serve with a drizzle of Sherry