Cheese Soup in Homemade Bread Bowls

Wisconsin Cheese Soup recipe

Ingredients:

5 tablespoons butter
2 carrots, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
5 button mushrooms, chopped
1/2 cup chopped ham
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground mustard
2 cups shredded sharp Cheddar cheese
salt to taste
ground black pepper to taste

Directions:

1. In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.

2. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened (I prefer to cook it until quite thick). Add milk, paprika, cayenne, and mustard.

3. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot.

I usually swap out sweet corn for the mushrooms and bell pepper and add extra carrots. Sometimes I use the ham, sometimes not, it depends on what I have on hand.

French Bread Recipe for Homemade Bread Bowls

1 1/4 cup warm water
1 tbl sugar
1 tsp salt
3 1/2 cups bread flour
1 tbl yeast

Glaze:

2 TBSP water
1/2 tsp salt

Directions:

For the bread bowls I normally use the basic French bread recipe from my bread machine. I use the dough cycle and then divide it into four portions, shape it into rounds and let it rise until doubled. Brush with salt water glaze. Bake at 400F for around 15 minutes, until lightly browned.