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Toscana Soup Recipe

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This recipe for Toscana Soup is from The Dueck Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 cups water
4 cubes chicken base
16 hot italian sausage links
2-3 diced onions
2 rounded teaspoon minced garlic
2-3 tbls. Bacon crumbs
8 – 10 Small white potatoes washed and cut ¼ inch thick slices with peel on.
kale leaves, washed and ripped into bit size pieces (I throw away the heavy stem part)
1 can evaporated milk (or cream)

Directions:
Directions:
Put water in soup pot, add boulion cubes (or use Chicken soup stock), cover and bring to a boil.

Meanwhile fry sausage (squeeze out of casings into frying pan) like you would fry hamburger (in frying pan over medium heat). Add fried sausage and it’s juices to soup pot. (I have a piece of paper towel handy to wipe off the edge of the friying pan before I put it back on the element.

In same frying pan sauté onions, when carmelized (transparent) add crumbled bacon and minced garlic. Fry until heated through (about a minute more). When hot, add to soup pot.

Let pot simmer (bring it to a boil, then put on low heat)

Wash and slice potatoes, add to soup pot and simmer 15 - 20 minutes.

Just before serving, add kale close lid and let sit on low heat a couple of minutes. Turn off element and add cream. Close lid to keep warm and turn off the heat (you don’t want it to boil at this point). Soup is ready to serve.

 

 

 

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