Bohemian Soup and Filled Hearth Bread The Soup 1 large stock pot or crock pot 1/2 white onion                                  6  Brussels sprouts 1 leek                                                      3  celery stocks 3 cloves of garlic                                5  brown mushrooms 2 medium carrots                                 1 red bell pepper  3 small potatoes ( I like red)         1 yellow zucchini 2 T. olive oil                                         6 cups water Salt and pepper as you like. Place olive oil in pot and brown onion, garlic, sauté carrots, potatoes, leeks. Add water, add salt and pepper, when boiling add the rest of your veggies. Simmer until all veggies are soft. Or add to crock and allow to slow cook. Yields: 6 good portions of a very rich vegetable soup, no fat. Filled Hearth Bread The Bread 1 1/2 cups water 2 T dry yeast 3 T olive oil *For the Filling 7 oz. mozzarella, sliced 7 oz. crumbled gorgonzola 1 handful basil leaves       1/2 tsp. coarse salt 2 T. fresh rosemary leaves 4 T. olive Oil Add yeast to warm water, dissolve for 5 min. In a bowl place flour, make a well, oil,salt,add water and yeast to flour bowl. Mix until forms a soft sticky dough, add more flour to make silky and elastic, kneed 10 min. Let rise for 1 hr. Or add to bread maker and allow to make dough.  Divide dough in half, make two rounds about 9” round, add filling seal with the second round, pinching edges. to close, cover with a towel and let rest for 30 min. Using your finger tips, make small dimples in the round top, sprinkle with rosemary, salt, olive oil. Bake at 400 degrees, on a preheated stone, for  30 to 40 min. Hearth bread, is what we serve with our soup,  The Italians called it:" Focaccia Farcita” Focus, is a latin word meaning, hearth, The bread was mainly baked in the embers of the hearth on a stone and was said to be a moveable feast. You can fill it with tomatoes, onions or meats. Delicious-a!   The Story This recipe was passed on to our family by my husbands maternal grandmother, Cecelia A. Collins, a Bohemian emigrant, arriving in New York c. 1899, she became an orphan at the docks , began a life of servitude in an orphanage, by age 12, she was an excellent cook, she used to make wonderfully fresh soups with whatever she was given to use, the orphanages had their own gardens in which to cook from, this recipe is one of my winter favorites. She wrote about the many types of vegetables and fruits she saw pass through New York with the many immigrants that where coming to America at that time. She was a strong and determined girl with a good natured heart, it was said.  At age 16 Mr. Morton Price, purchased her indentureship from the orphanage, married her, she  began new a life with a traveling salesman and nurseryman. Her Life began in Bohemia and her travels took her Nebraska where she settled with her new husband.