Favorite Broccoli Cheese Soup

I love this recipe because I have made adaptations with the ingredients I have on hand, and it has always turned out yum-o.  The kids all love it, too.

Favorite Broccoli Cheese Soup
Recipe adapted from here

1 medium onion, chopped (can use dried onion)
4 Tbs. butter
6 Tbs. flour
4 cups milk
2-3 cups broccoli, steamed and chopped
1 can chicken broth (or 4 tsp. chicken bouillon + 1-1/2 cups water)
Pepper, to taste
1 Tbs. garlic salt
4 cups cheddar cheese, grated

In large pot, saute onion in butter until tender (if using dried, add with liquid ingredients).  Stir flour into butter until smooth.  Let cook until flour is lightly brown, stirring constantly.  Gradually add milk and chicken broth (or bouillon and water).  Cook and stir until thickened.  Add pepper, garlic salt, and cheese.  Heat through.  Stir in cooked broccoli and serve.  Makes 8 to 10 servings.

Bread Bowls

This was my first attempt EVER at making bread bowls.  They turned out so awesome, I will never purchase them again.  Unless I don't have the time to make them ;-)  Recipe adapted from here.

Bread Bowls

2 (.25 oz) pkgs. active dry yeast (I buy in bulk, so I used a kitchen scale to measure)
2-1/2 cups warm water (110 degrees)
2 tsp. salt
2 Tbs. vegetable oil
7 cups flour (I used a little less)
1 Tbs. cornmeal
1 egg white
1 Tbs. water

In a large bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.  Add salt, oil and 4 cups flour to the yeast mixture; beat well.  Stir in the remaining flour, 1/2 cup at a time.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.  *Note: I mixed and kneaded using my Bosch mixer.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with plastic wrap sprayed with nonstick spray and let rise in a warm place until doubled in bulk (my oven has a Proof setting - love it), about 40 minutes.

Punch dough down, and divide into 8 equal portions.   Shape each portion into a 4" round loaf.  Place loaves on lightly greased baking sheets sprinkled with cornmeal.  *Note: I doubled the batch, then measured my dough into 8 oz. portions (larger than what is suggested here).  A double batch made 12 large bread bowls and one small.  I baked 4 bowls per sheet, and fit the small bowl on the final sheet with the 4 larger bowls.

Cover with plastic wrap sprayed with nonstick spray, and let rise in a warm place until doubled, about 35 minutes.

Preheat oven to 400 degrees.  In a small bowl, beat together egg white and 1 Tbs. water;  lightly brush loaves with egg wash, then bake in a preheated oven for 15 minutes (I baked them 20 minutes for their larger size).  Brush with remaining egg wash and bake 10 to 15 minutes more, or until golden and hollow-sounding when tapped.  Cool on wire racks.

To make bowls, cut a 1/2" slice from the top of the loaf; scoop out centers (nothing fancy, just use your fingers), leaving 3/4" thick shells.  Fill bread bowls with hot soup and serve immediately.  YUM!