So the picture isn't that great (I took this picture in the winter, so I had no natural light...hate that). However, this soup is AMAZING. My family yums this up. Probably in the top five favorites for my husband (and me). Super easy, super cheesy. Super delicious. You've got to try it.
ingredients
*for soup:
2 quarts water (8 cups)
8 chicken bullion cubes
1 bag frozen broccoli
Handful of peeled and diced potatoes
1 1/2 squares of butter
3/4 cup flour
1 bottle of cheese whiz (sounds gross . . . but it adds amazing flavor)
*for bread bowl:
1 bag of frozen Rhodes loaves (3 come in a bag - you can make as many as 9 bowls from this!)
1 egg, beaten
{from this fabulous cook book}
{from this fabulous cook book}
instructions:
*Soup: Boil potatoes and bullion in water. Meanwhile, thicken the butter and flour in a sauce pan. Once potatoes are tender, add butter and flour mixture to thicken. Then add frozen broccoli (you can even toss in shredded carrots!) and cheese whiz. I use the tall glass bottle of cheese whiz and almost use the entire thing, but not quite. Add as much or as little as you like. Simmer until veggies are cooked through.
SERVES: a lot! Probably 5-6. Be prepared for fabulous leftovers.
*Bread bowl: Cut thawed loaf into thirds. From each third into a ball. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with soup. (For larger bowls, cut loaf in half.)
Enjoy this family favorite. You'll love it.
2 comments:
what the!? you made your own bread bowls? that's a little too ambitious for me ;) but the soup looks delicious!
it's frozen dough! it's so easy. you just have to think ahead a bit because it needs to rise. easier than the tuscan bread . . . come on! ;)
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