This October doesn’t seem quite like any I can remember. Yes, it is getting a bit colder, and the wind has been relentless lately, but it seems warmer than usual.

That said, I have been in the mood to make soup and bake bread. I found an easy recipe for creamy broccoli soup and a cheddar bread to go along with it. It would be a good supper before trick or treating or on any night of the week.

Give them a try, and be sure and wear a mask. Happy Halloween.

Creamy Broccoli Soup

1 small onion, minced

4 tablespoons butter

5 tablespoons flour

1 teaspoon salt

3 cups light cream

1-2 cups chicken broth

2-10 ounce packages frozen broccoli, slightly thawed

1/2 teaspoon ground nutmeg

Sauté the onion in butter until tender; stir in the flour and salt. Gradually add cream, stirring constantly. Add broth according to desired thickness of soup. Add broccoli and nutmeg. Cook over low heat 25 minutes, stirring occasionally. Make 6-8 servings. This recipe is in the Best of the Best Recipe Hall of Fame Cookbook.

Cheese Batter Bread

1 package active dry yeast

1 cup warm chicken broth

2 tablespoons sugar

1 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon poultry seasoning

1 large egg, beaten

3 cups all purpose flour, divided

1 1/4 cups finely shredded cheddar cheese, divided

Onion salt, optional

In a large bowl, dissolve yeast in warm broth. Add sugar, butter, salt, poultry seasoning, egg and 1 cup of flour; beat until smooth. Add 1 cup of cheese and the remaining flour; stir for 1 minute. Cover and let rise in a warm place until doubled, about 30 minutes. Stir batter down, about 25 strokes. Spread evenly into a greased 9x5 inch loaf pan. Cover and let rise until doubled, about 20 minutes. Sprinkle the remaining cheese and onion salt on top of loaf. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pan to wire rack. Serve warm with soup or chili. Refrigerate leftovers. This recipe came from Taste of Home, Fall Baking magazine, fall 2020.