Chicken & Sausage Zuppa Toscana with Bacon, Cremini Mushrooms and Fresh Kale

wildflourskitchen.com

KBM

4 cups boiling hot water

¼ cup Superior Touch Better Than Bouillon Chicken Base

2 ½ cups cold water

1 (12 oz. pkg.) Johnsonville Cajun-Style Chicken Sausages, sliced ¼" thick on the bias (at an angle)

2 extra-large boneless skinless chicken breasts trimmed of fat, or 3 medium ones

8 strips lean quality thick-cut bacon crisp-cooked and snipped into ½" pieces

1 large onion, chopped chunky

1 (8 oz.) container sliced fresh cremini mushrooms

1 ½ to 2 lbs. red potatoes, unpeeled, cut into large bite-sized pieces

2 Tbl. minced fresh garlic

1 tsp. dried thyme, crush between fingers and thumb when adding to release flavor

½ tsp. white pepper

½ tsp. Herbs de Provence

½ tsp. hot crushed red pepper flakes

1 ½ to 2 Tbl. real butter (I just eyeballed it)

2 large bay leaves

1 bunch fresh kale, coarse chopped into larger than bite-sized pieces, leaves only

2 cups heavy cream

⅓ cup flour

⅓ cup finely grated parmesan cheese

Directions at wildflourskitchen.com

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