French Bread Soups Bowls
2 ½ cups warm water
3 tablespoons sugar
2 packages dry active yeast
1 tablespoon salt
5 tablespoons oil
6 cups all-purpose flour
Preheat Oven to 400 degrees. In a large bowl or the bowl of an electric bread mixer, combine warm water and sugar. Sprinkle yeast over the top and stir. Wait 10 minutes until yeast mixture is frothy. Add salt, oil, and half of the flour. Beat well in mixer or with a wooden spoon. Add remaining flour and mix well until a soft dough forms. Turn dough out onto floured board and knead 2 or 3 times to coat with flour. Divide into 8 to 10 equal parts, depending on size of bowls desired. Form into large balls and place in small foil pans (small pot pie pans work well). Allow dough bowls to rise for 20 minutes. Bake for 25 minutes or until lightly browned. Remove from pans. Cut off tops and hollow out insides. Serve with soup.
Makes 8 to 10 bowls.
Creamy Potato Soup
3 14 oz cans beef broth
1 cup minced onion
1 cup chopped celery
5 potatoes, peeled and diced
2 large carrots, peeled and chopped
4 cups cream or milk (cream works best)
½ cup butter
½ cup all-purpose flour
¼ cup white cooking wine
2 teaspoons seasoned salt
¼ cup chopped Italian parsley
Created Parmesan or cheddar cheese, for garnish
In a large soup pot, bring broth to a boil over medium-high heat. Add onion, celery, potatoes, and carrots. Boil, covered, for about 10 minutes, until vegetables are tender. Stir in the cream. In a separate bowl, melt butter in the microwave on high power. Add flour and stir to make a roux. Once roux is mixed well, add slowly to hot soup, stirring vigorously with a wire whisk until roux is gone. Bring to a slow rolling boil over medium heat. Soup will thicken to a nice creamy texture. Add cooking wine, seasoned salt, and parsley. Let simmer for about 20 minutes. Garnish with grated cheese.
Serves 8 to 10
Jill McKenzie – Author “52 Weeks of Proven Recipes for Picky Kids”
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