This is a guest chef post from Kate of Om Shanti Handcrafts; you can find her original post of this recipe, along with adorable pictures of her cats, at her blog. She also makes spectacular lip balms, bath salts, jewelry, and other pretty and/or pleasantly-scented things - I encourage you to visit her Etsy shop (her tangerine vanilla lip balm is to die for!)

Many thanks to Alys for the original recipe and to Kate for her moderations, and for allowing me to post this here. This is an excellent example of how recipes evolve as they pass from person to person. Kate’s comments are in italics below.

Alys’s Tomato Bread Soup

• 1 lb. Italian sausage links (I’ve also used loose sausage just fine)
• 1 onion, chopped
• 5 or 6 cloves garlic, sliced or minced (though it’s hard to have too much)
• 2 tbsp olive oil
• 2 tbsp basil
• 2 tbsp parsley
• 1 tbsp rosemary
• other herbs as desired (oregano, marjoram, thyme, savory…)
• 1 6oz can tomato paste
• 2 or 3 14-1/2 oz cans diced tomatoes (or cut up fresh if you’ve got em)
• 1 48 oz can chicken broth (or from scratch — easy and AWESOME)
• 1 tbsp dry sherry or wine
• 1/2 tsp salt or bouillion (I use this only if I’m using my own chicken broth — otherwise there’s already plenty of salt)
• dash pepper
• 1 loaf bread (a good, sturdy loaf of Italian or French — bread with some heft!) (I’ve used Philly soft pretzels with awesome results)
• shredded parmesan cheese

Note that all measurements are approximate, and should be adjusted to taste.

Cook sausages at least halfway done, allow to cool enough to handle, and slice.

Meanwhile, sauté onions in olive oil for a couple minutes, add garlic and sauté a little longer, until garlic is done.

Before garlic turns brown, stir in herbs and tomato paste. Add diced tomatoes, sliced sausages, broth, and wine. Add salt and pepper to taste. Bring to a boil, and simmer until the sausage is done through.

While soup simmers, tear or cut the bread into crouton-sized pieces.

Place a handful of bread into each bowl, ladle soup over, and garnish with parmesan. Add a drizzle of good, fruity olive oil and/ or freshly ground pepper if you like.

Today’s post is a recipe from guest chef Mel Hynes, who also happens to be the author of one of our favorite comics, Two Lumps. Thanks, Mel, for sharing your soup-y goodness!

If you would like to share your recipe and appear as guest chef on Catch the Spoon, please submit your bio and recipe here.

Soup of Teh Awesome

by Mel Hynes

Ingredients:

• 3 leeks, finely chopped (white part only)
• 1 clove garlic, finely chopped
• 4 medium potatoes (or 1 medium, 1 large, and one HONKIN HUGE)
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 1/2 teaspoons ground mustard
• 2 tablespoons flour
• 1/2 cup water
• 4 cups chicken broth
• salt, pepper, and white pepper to taste
• 1 cup shredded Cheddar* cheese (I used a pre-shredded cheddar and jack mix)
• 2 tablespoons Parmesan cheese
• 1 1/2 cup milk
• 8 oz sliced baby portobello mushrooms
• 1/4 lb thin-sliced lean prosciutto

In a skillet, cook leeks, garlic, and potato in 1 tablespoon of butter and the olive oil over medium-low heat, stirring often. Do not allow potato to brown. Basically get the leeks & garlic nice and soft and don’t worry about the potato as long as it doesn’t get crispy.

Mix mustard, salt, pepper(s) and flour together in a bowl.

Mix chicken broth and water in a large pot, slowly whisk in dry mixture to avoid clumping. Bring to a boil.

Add potato, leek & garlic mixture to pot. Dodge red-hot broth splatter lava action. Reduce to a simmer, and cook for 1 hour.

Reduce heat to med-low. Mash softened potato/leek mixture (either by hand or with electric mixer). Stir in cheeses until melted, then add milk but do not boil.

Cook mushrooms over medium heat in remaining 1 tablespoon of butter until soft. Slice prosciutto into very thin strips. Add prosciutto and mushrooms + sauteing sauce to the soup, stir and let warm through.

EDIT: OM NOM NOM NOM

EDIT2: good lord, this stuff is FILLING. J. and I are both stuffed after one bowl.