Broccoli Cheese Soup in Bread Bowls

[Guest guest]

I posted this recipe over on The Feral Vegetarian group, but thought some

people here might like it as well. It is what I have cooked for dinner tonight.

Have a nice evening. *s*

 

~ P_T ~

 

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I'm sometimes asked " Why do you spend so much of your

time and money talking about kindness to animals when

there is so much cruelty to men? " I answer: " I am

working at the roots. " -George T. Angell, reformer

(1823-1909)

 

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Broccoli Cheese Soup in Bread Bowls

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- will post below)

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 medium 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.

 

White Sauce Mix

 

2 cups instant non-fat dry milk

I cup all-purpose flour

2 teaspoons salt

I cup butter or margarine

 

Directions: Combine dry milk, flour, and salt. Mix well. With a pastry cutter,

cut in butter or marg until mixture resembles coarse crumbs. Store in large

airtight container. Label and date with contents. Keep in refrigerator. Use

within 2 months. Makes 1 quart White Sauce Mix.

 

Basic White Sauce

 

1/2 cup WSM

I cup cool water

pepper, herbs, and spices if desired

 

In a small sauce pan, combine WSM and water. Cook over low heat stirring

until smooth and creamy.