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It’s been cold and rainy and I’ve been craving soup. I love the Sausage soup at Bertucci’s, and had hoped to find something like it.

This recipe is heavily adapted from Everyday Food magazine. I used twice the amount of sausage than the original recipe, both because I like a hearty soup and because that’s what the package came in. To balance it out next time, I would add a couple more cups of chicken broth as well as another 1/2 c. of barley.  If you have a little bit of hot Italian sausage on hand, this soup would probably be very good with that as well

Sausage, Barley & Spinach Soup

Heavily adapted from: Everyday Food Magazine


  • 2 tsp. olive oil
  • 16 oz. sweet Italian sausage, casings removed
  • 2 celery stalks, diced
  • 1 medium yellow onion, diced
  • 1/2 c. dried barley
  • 1/2 c. water
  • 6 c. low-sodium chicken broth
  • 10 oz. fresh spinach (add as much as you’d like!)
  • kosher salt and ground pepper
  • other spices to taste (I added 1 tsp. of fennel seeds)


In a heavy stockpot or dutch oven, heat olive oil over medium heat. When hot, add sausage and brown.

Add onions and celery, cooking for a few minutes until soft.

Add barley, water, and chicken broth. Bring to a boil. Add salt, pepper, and any other spices to taste.

Reduce to a simmer and partially cover pot (I left the lid open just a crack). Allow to simmer for about 45 minutes or until barley is tender.

Remove from heat and stir in spinach. Spinach will wilt quickly.

Enjoy with a warm piece of bread on a cold and rainy day.

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Potato Leek Soup

Potato Leek Soup

Adapted from recipes by Food Network’s Emeril Lagasse and Robert Irvine (Oct 2009)

Let me preface this with: I have never had potato leek soup before, so have no idea what it’s supposed to taste like. A good friend and I tried this one out over the weekend and really enjoyed the light flavor. If you’d like additional flavor, add sautéed pancetta (per Emeril’s suggestion), additional thyme (per Irvine’s recipe), or another herb.


  • 1½ c. onions, diced
  • 1¾ c. leeks, sliced thinly (we used 18 home-grown leeks, which are smaller than store-bought leeks); more for garnish, if desired
  • 4 c. diced potatoes; more for garnish, if desired
  • 2 quarts chicken stock
  • 2-3 Tbs. olive oil
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 1/8 c. whole milk
  • 1½ tsp. dried thyme
  • 1 tsp. pepper
  • Sprinkle of salt


Directions: Oct 2009 Potato Leek Soup 6

Sauté onions and leeks in olive oil until translucent, about 2 minutes. Add butter. When melted, add flour and stir. Whisk in chicken stock. Add wine, whole milk, and potatoes. Season with thyme, salt, and pepper, to taste. Simmer, and cook until potatoes are soft, about 15 minutes. Blend with an immersion mixer to desired consistency.

Garnish with lightly fried potatoes and/or leeks, as Emeril suggested, or homemade croutons.

Serve with fresh bread.

Yields 4-5 servings.

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Rich & Easy Clam Chowder

Fix It & Forget It Cookbook

Makes 4-5 servings

I made this a couple months ago for some friends. I don’t actually eat clam chowder and have no idea what it tastes, so this was an experiment for me. The entire pot was gone, so I guess it went well!


3 – 10 ¾ oz cans cream of potato soup

2 – 10 ¾ oz cans of New England clam chowder

½ c. butter

1 small onion, diced

1 pint half-and-half

2 – 6 ½ oz. cans clams, chopped

Combine all ingredients in slow cooker. Original instructions say to cover and cook on low for 2-4 hours.I added 1-2 tsp of black pepper to the above for a bit more flavor.  I found that it was ready in closer to 1-2 hours, stirring occasionally.

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Sunday Supper Movement