Broccoli Cheese Soup in Bread Bowls

[Guest guest]

1- 1/2 lb. fresh broccoli, chopped about 3 cups

2 potatoes, diced (peeling optional IMO)

I carrot, diced

I onion, chopped

~*~ I sometimes add a few chopped scallions as well for color and flavor if I

have them on hand~*~

4 cups vegetable broth or soup stock

1-1/2 cup WSM (white sauce mix- see earlier post for recipe)

1-1/2 cup milk

4 oz. shredded cheese (1 cup) *any kind of cheese works well I have found,

though this recipe calls for muenster in the book*

1/4 tsp. ground nutmeg, if desired

Salt and pepper to taste

6 large hard rolls

 

Directions:

In a 4-quart saucepan, put broccoli, carrot, & onion. Add broth to cover

veggies and add more liqud if you think it needs it. Cook over medium heat

for 20 minutes until veggies are tender.

 

In a mediun bowl, combine WSM and milk. Add mixture to cooked veggies,

stirring constantly 2 or 3 minutes until thickened. Stir in cheese until melted.

Add nutmeg and salt and pepper to taste.

 

Slice tops off rolls. Scoop out inside of roll leaving crusty shell. Spoon soup

into bread bowls. Serve with the scooped out pieces for dipping along side of

plate. I also serve a green salad with this and a chilled bottle of white wine.

Very yummy! Serves 6.