QueenBeeGrannyJean
02-19-2007, 01:24 AM
A creamy homemade soup served in a fresh baked bread bowl. This is so simple and only takes 30 minutes
2 Pillsbury® Oven Baked frozen crusty French mini-loaves (from 13.1-oz bag)
2 tablespoons butter or margarine
1/4 cup all-purpose flour
1 cup chicken broth
1/4 cup half-and-half
6 oz American cheese, cut into 1/2-inch cubes (1 1/3 cups) Velvetta works great
1 teaspoon Worcestershire sauce
1/4 cup beer or nonalcoholic beer
Chopped fresh chives
1 . Bake mini-loaves as directed on bag.
2 . Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour;
cook 1 minute, stirring constantly. Gradually add broth and half-and-half,
cooking and stirring until thickened. Add cheese, Worcestershire sauce and beer.
Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is
melted and flavors are blended.
3 . Remove loaves from oven; cool 10 minutes. Cut top off each loaf. Lightly press
centers of loaves down to form bowls. Place each bread bowl in individual shallow soup plate.
Spoon soup into each bread bowl. Sprinkle with chives. Place top of each loaf next to filled bread bowl.
This soup and bread my be easily doubled or tripled to suit your family size.
Of course, you don't have to use the bread bowl if you would rather serve with crackers, hot rolls or just plain old bread and butter.
2 Pillsbury® Oven Baked frozen crusty French mini-loaves (from 13.1-oz bag)
2 tablespoons butter or margarine
1/4 cup all-purpose flour
1 cup chicken broth
1/4 cup half-and-half
6 oz American cheese, cut into 1/2-inch cubes (1 1/3 cups) Velvetta works great
1 teaspoon Worcestershire sauce
1/4 cup beer or nonalcoholic beer
Chopped fresh chives
1 . Bake mini-loaves as directed on bag.
2 . Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour;
cook 1 minute, stirring constantly. Gradually add broth and half-and-half,
cooking and stirring until thickened. Add cheese, Worcestershire sauce and beer.
Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is
melted and flavors are blended.
3 . Remove loaves from oven; cool 10 minutes. Cut top off each loaf. Lightly press
centers of loaves down to form bowls. Place each bread bowl in individual shallow soup plate.
Spoon soup into each bread bowl. Sprinkle with chives. Place top of each loaf next to filled bread bowl.
This soup and bread my be easily doubled or tripled to suit your family size.
Of course, you don't have to use the bread bowl if you would rather serve with crackers, hot rolls or just plain old bread and butter.