Homemade Soup & Bread- the best for warming the soul

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Crusty French Bread

This is a delightful, bread that will be worth every oz of muscle used to prep it. Really not that hard to make. I use King Arthur Flour. I am in the process of purchasing a wheat mill to venture to the healthier side of breads since I am a carbohydrate queen.

via Allrecipes.com By: Deanna Naivar 

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees to 115 degrees)
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 3 cups all-purpose flour
  • Cornmeal
  • 1 egg white
  • 1 teaspoon cold water
 Directions
  1. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.
  3. Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2-1/2 in. wide with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
  4. Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

Sausage, Potato, and Kale Soup

This is a satisfying, hearty soup that will make you feel you did a good thing eating it. Soup, does a body good. 😉 Instead of Italian Sausage, I used Jennie-O Ground Turkey Sausage. The outcome was lovely. I went to Olive Garden, and I prefer this version.

Via The Pioneer Woman By Ree Drummond

Ingredients

  • 2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
  • 12 whole Red Potatos, Sliced Thin
  • 1 whole Onion, Chopped
  • 1-1/2 pound Italian Sausage
  • 1/2 teaspoon Red Pepper Flakes (more To Taste)
  • 2 cups Low Sodium Chicken Broth
  • 2 cups Whole Milk
  • 4 cups Half-and-half
  • Splash Of Heavy Cream
  • Fresh Or Dried Oregano
  • Black Pepper To Taste

Preparation Instructions

Prepare the kale and set it aside.

In a medium pot. boil sliced potatoes until tender. Drain and set aside.

In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

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The soup recipe makes enough to feed twice for a family of four if not more. I froze the leftovers to have quick, hearty, healthy pull out lunches. My husband does not like “unique” soups, so it is just me. Don’t knock it until you try it. 😉

 

 

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About Mel in the Atl

A person who crossed the finish line, entering the age of thirty. Blessed with a wonderful savior, Jesus. a brilliant husband & two amazing daughters under the age of three. Life is an adventure and a learning curve as each day presents new adventures and lessons to be learned. This is about my trials, lessons, art and recipes. Why not, we always need food. Or at least that is what my stomach tells me. Enjoy!

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