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Beer-Cheese Soup in Bread Bowls Recipe

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This recipe for Beer-Cheese Soup in Bread Bowls, by , is from Rodriguez Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, March 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Pilsbury Oven Baked frozen crusty French mini-loaves (from 13.1 oz.bag)
2 tablespoons of butter or margarine
1/4 cup of all-purpose flour
1 cup of chicken broth
1/4 cup of half-and-half
6 oz. of American cheese, cut into 1/2 inch cubes (1 1/3 cups)
1 teaspoon Worcestershire sauce
1/4 cup of beer or nonalcoholic beer
Chopped fresh chives

Directions:
Directions:
Bake mini-loaves as directed on bag.
Meanwhile, in 2 quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute, stirrring 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.
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.

Number Of Servings:
Number Of Servings:
2

 

 

 

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