Saturday, December 8, 2007

Golden Potato Soup and Honey Wheat Rolls

We are having a carry-in lunch after church tomorrow. The theme is soup and bread. So I'm bringing this combination.

Golden Potato Soup
3 c. potatoes, peeled and cubed
1/2 c. chopped celery
1/2 c. chopped onion
15 oz. can chicken broth
2 carrots, chopped
1 teaspoon dried parsley
1/2 teaspoon salt
pinch black pepper
2 Tablespoons all-purpose flour
1 1/2 c. shredded cheddar cheese
1 c. chopped ham OR 1/2 c. cooked and crumbled bacon

In a large stock pot, combine first 6 ingredients. Season with salt and pepper and simmer until vegetables are tender. In separate bowl, mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick. Stir in cheese and ham and simmer until cheese is melted.

[Note: I omitted the celery and the ham/bacon with good results.]

Honey Wheat Rolls
8 oz. warm water
1 teaspoon salt
1/4 c. honey
1 large egg, beaten (or 2 egg whites)
2 c. bread flour
1 1/4 c. whole wheat flour
2 teaspoon dry yeast

Put the ingredients into your bread machine according to manufacturer's instructions. Set on "dough". When it is finished shape into rolls (about 12-18 depending on size). Let rise and bake until done.

These rolls are a favorite of our family. The recipe is especially precious to me because my friend Julie shared it with me. The recipe card is in her handwriting. Not a day goes by that I don't think of her. I miss her.

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