Tuscan Sausage Potato Soup

Ingredients
1 pound Italian Hot Sausage, casing removed (I used mild)
6 cups reduced sodium chicken stock
6 medium russet potatoes (2 pounds), cut into 1/2 inch cubes
1/2 teaspoon kosher read more

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=&0=&=&1=& 5 pcs. dried mushroom1 ? teaspoons. soy sauce2 eggs1 teaspoon. salt4 c. chicken stock? tbsp. cooking oil Wash mushroomand soak in a cup(s) of water. Set aside. Beat eggsset aside. Boil chicken stockadd mushrooms with the water in which they were soaked. Boil 5 minutes. Season with soy sauce and salt. Stir in the cooking oil and beaten egg. Serve hot.

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=&0=&=&1=& 1 tablespoon olive oil 3 tablespoons bacon bits 1 onionchopped 1 tablespoon all-purpose flour 3 (14.5 ounce) cans chicken broth 2 cup(s)s shredded cabbage 1 cup(s) sliced carrots 1 teaspoon salt 1/4 teaspoon ground black pepper 1 bay leaves 1 cup(s) frozen green peas 3/4 cup(s) sour cream Heat the oil in a large saucepan over medium heat. Saute the bacon bits and onion in the oil for about 5 minutesor until onion is tender. Stir in the flour to coat wellthen quickly pour in the chicken broth. Stir constantly for 3 minutesor until somewhat thickened. Nextadd the cabbagecarrotssaltground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the peas and sour cream 1 minute before serving. Allow to heat through and remove bay leaf.

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=&0=&=&1=& 1 cup(s) canned cannellini beans 1 clove garliccrushed 2 ounces kielbasa sausagesliced thin 1/2 small onionslivered 3 leaves kalerinsed and sliced 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh thyme 1 tablespoon grated Parmesan cheese In a saucepanplace the cannellini beansgarlicsausageonion and kale with just enough water to cover. Season with 2 teaspoons of parsleythyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

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=&0=&=&1=& =&2=&1 lb ground beef1/2 lb sweet sausagecasings removed2 garlic clovesminced3 cup(s)s chicken broth1/2 cup(s) onionschopped2 teaspoons chili powder1/2 teaspoon cayenne pepper1 cup(s) carrotspared and diced1 (14 1/2 ounce) can diced tomatoesundrained1 (15 ounce) can kernel cornundrained1 (15 ounce) can cream-style corn2 cup(s)s shredded hash brownsfrozen1/2 lb American cheesecubed1 (11 ounce) can cheddar cheese soup1 cup(s) milk” 1. In a skillet brown the ground beefsausagegarlic and onion. Remove and drain. In a 3 quart dutch oven add the beef mixture2 teaspoons chili powder1/2 teaspoons cayennecarrots3 cup(s)s chicken brothcanned tomatoes and both types of corn. Cover and bring to a boilreduce heat and cook at medium high heat for around 15 minutes or until the carrots are tenderstirring occasionally. Reduce heat to low. Add the frozen hash brownscheddar cheese soupcubed american cheese and the 1 cup(s) milk. Stirring thoroughly to melt the cheeseand to combinearound 5 minutes. 2. If desired to each serving bowl add a dollop of sour cream and sprinkle with chives.

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=&0=&=&1=& 1 Ripe papaya about 6″ longSugar to tasteFresh lime juice to taste Peel the papaya & cut in half. Spoon out the seeds & keep them in a small container in the refrigerator.Cut the papaya into chunks & reduce to a liquid puree in the food processor. Add the sugar & lime juice. If the puree is too thickstir in a little waterbut be very careful that you do not add too much water or you will lose the consistency.Serve in fruit cup(s)s with a dab of the reserved seeds in the centre of each serving.

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=&0=&=&1=& 2 pt strawberries washed hulled1/4 cup(s) confectioners” sugar1/2 cup(s) white wine1 cup(s) buttermilk1 pch salt4 sliced strawberries for garnish In a food processorfinely chop the 2 pints of strawberries with the confectioners” sugar. Add the winebuttermilk and salt. Blend briefly and chill.Serve in chilled bowlseach garnished with a sliced strawberry.

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