Beer Cheese Soup in Bread Bowls |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A creamy homemade soup fills a warm and tasty, just-baked bread bowl in just 30 minutes. Ingredients:
2 pillsbury french bread (oven baked frozen crusty french mini-loaves from 13.1-oz bag) |
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup all-purpose flour |
1 cup chicken broth |
1/4 cup half-and-half |
6 ounces american cheese, cut into 1/2-inch cubes |
1 teaspoon worcestershire sauce |
1/4 cup beer or 1/4 cup non-alcoholic beer |
chopped fresh chives |
Directions:
1. Bake mini-loaves as directed on bag.
2. Meanwhile, in 2-quart saucepan, melt butter over medium heat.
3. Stir in flour; cook 1 minute, stirring constantly.
4. Gradually add broth and half-and-half, cooking and stirring until thickened.
5. Add cheese, Worcestershire sauce and beer.
6. Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
7. Remove loaves from oven; cool 10 minutes.
8. Cut top off each loaf.
9. Lightly press centers of loaves down to form bowls.
10. Place each bread bowl in individual shallow soup plate.
11. Spoon soup into each bread bowl.
12. Sprinkle with chives.
13. Place top of each loaf next to filled bread bowl.
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