For the Soup:1/2 Gal Chicken Stock or Chicken Broth 1 cup Carrots, diced 1 cup Celery, diced 1 Cup Yellow Onion, diced 2 Cups Leeks, washed and chopped 1/2 Pound Russet Potatoes, skinned, chopped Salt and Pepper to taste
For the Crackers 1 Cups AP Flour 4 oz Cheddar Cheese 1 tsp Dried Oregano 1/4 tsp Salt 1/4 Cup Vegetable Oil 1/4 to 1/2 Cup Water
Combine the flour, cheese, oregano and salt in a food processor. Add the oil and mix until a coarse meal is achieved. Add the water gradually until the dough forms and pulls away from the sides of the bowl.
Divide the dough into 6 equal parts
Generously flour a cutting board and roll very thin - 1/8 in. Cut into interesting shapes and sprinkle with sesame seeds.
Bake at 325 F until golden brown for about 15-20 minutes.
Thyme - An American Bistro - NE corner of 31st and Harvard - www.webthyme.net
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