Soup and Bread

A community meal project based in Chicago

Vegan Corn Muffins

Vegan Corn Muffins

From Kelly Reiss [Ed: Adapted (ie: vegan-ized) from the classic recipe found on a bag of Aunt Jemima Cornmeal.] Ingredients 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon sugar 3 teaspoons baking powder […]

Feb, 16 · in Bread Recipes

Slovak Mushroom-Sauerkraut Soup

From Mike Sula/Chicago Reader [Ed: Mike adapted this recipe from one provided by his father’s cleaning lady, Barb Sambroak, who in turn got it from her sisters. It is a real soup of extremes: both […]

Feb, 15 · in Soup Recipes

Linguisa Sausage, Cheddar Cheese, and Oranjeboom Lager Soup

From Roger Greene/Dinner is Solved! Serves 8 [Ed: Thick and spicy, meaty and cheesy — and loaded with beer. Is this the perfect winter soup or what?] Ingredients 1 teaspoon unsalted butter 1 pound smoked […]

Feb, 15

40 Watt Garlic Soup

From Robin Linn Serves 4 [Ed: I was struck by how much potent garlic flavor this soup delivered without being the least bit bitter. Robin warned that the garlic overload might hit me later in […]

Feb, 13

Pork Dumpling Gang: Pork Dashi, Roasted Pork Belly, Pickled Shiitake Mushrooms, Pork and Ginger Tortellini

From Hugh Amano Serves 6 [Ed: This lovely soup may be rather involved, but the complex, delicate results are well worth the effort. Says Hugh, “Dashi is a basic stock used ubiquitously in Japanese cooking. […]

Feb, 13
French Onion Soup

French Onion Soup

From Alison True and Rick Mosher [Ed: This, from mid-January, was a graceful rendition of a French classic, adapted to the constraints of Soup and Bread: grated Gruyere sprinkled over the top rather than broiled […]

Feb, 13

Week 6

L-R: Hugh, Roger, Robin, Kelly, the masked souper Thanks to the snow we had a small but cheery turnout this week — which just meant there was plenty of soup to go around! And, thanks […]

Feb, 13

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