Recipes

1. Heat chicken broth in large pot.
2. Slice bread at angle, place on cookie sheet, drizzle with olive oil. Bake at 250°F until crisp, about 10 minutes. Chop parsley for garnish.
3. Chop celery, onions, and carrots and sauté in skillet with butter and olive oil until onions are soft, about 5 minutes.
4. Slice sausage lengthwise and then slice in small pieces; add meat to skillet and stir for 5 minutes.
5. Add flour and spices to skillet and stir.
6. Add contents of skillet to hot broth. Remove from heat.
7. Stir continuously while adding 1 cup of cheese at a time.

Serving Instructions: Serve in bowls with toasted bread slices and garnish soup with chopped parsley and cheddar goldfish snacks.