February is half over and I am thinking about spring, but the weather isn’t on the same wavelength as I am. It is still a bit cold, so I thought soup and bread sounded great.

My sister makes a soup recipe that she got from her mother-in-law called Knife and Fork soup, so I asked her to share it with me. It makes a lot, so I halved the recipe, but you can freeze it as well.

I found an easy bread recipe that sounded different and you can use up any cheese you have in your fridge.

Give them a try and stay warm and safe. March is on the way.

Knife and Fork Soup

1 1/2 pounds smoked link sausage (cut into chunks)

1 cup sliced carrots

1 cup celery

1 envelope onion soup mix

1 1/2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon hot pepper sauce

1/4 teaspoon dried oregano

6 cups of boiling water

1 cup tomatoes

1 package frozen hash browned potatoes

1 cup green beans

Cook all ingredients together except the potatoes and beans for 25 minutes, then add potatoes and beans and cook until done.

Vermont Cheddar Bread

3 cups lukewarm water

1 1/2 tablespoons granulated yeast

1 1/2 tablespoons salt

1 1/2 tablespoons sugar

6 1/2 cups unbleached all-purpose flour

1 cup grated cheddar cheese

Mix the yeast, salt and sugar with the water in a 5-quart bowl. Mix in the dry ingredients and the cheese without kneading, using a spoon and your hands. Cover with a clean kitchen towel and allow to rest at room temperature about 2 hours.

Dust the surface of a clean counter with flour and place the dough on top. Divide the dough into two pieces. Shape each piece into a round loaf and then let it rest for 40 minutes. Preheat the oven to 450 degrees.

Place each loaf on a cornmeal dusted baking sheet or use baking pans. Bake for about 25 minutes or until deep brown and firm. Cool and enjoy.

This recipe came from the cookbook Artisan Bread in Five Minutes a Day. I used Beehive Barely Buzzed Cheese, but you can use any cheese you have on hand.