Email to Stella      

SOUP: Beer-Cheese Soup in Bread Bowls

Source of Recipe

AARP / Pillsbury


List of Ingredients

2 Pillsbury® Oven Baked frozen crusty French mini-loaves (from 13.1-ounce bag)
2 tablespoons butter or margarine
1/4 cup all-purpose flour
1 cup chicken broth
1/4 cup half-and-half
6 ounces American cheese, cut into 1/2-inch cubes (1-1/3 cups)
1 teaspoon Worcestershire sauce
1/4 cup beer or nonalcoholic beer
Chopped fresh chives



Recipe

1. Bake mini-loaves as directed on bag. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute, stirring constantly. Gradually add broth and half-and-half; cook and stir until thickened. Add cheese, Worcestershire sauce, and beer. Reduce heat to low; cook 8 to 10 minutes or until cheese is melted and flavors are blended, stirring occasionally.

2. Remove loaves from oven; cool 10 minutes. Cut top off each loaf. Lightly press centers of loaves down to form bowls. Place each bowl in individual shallow soup plate. Spoon soup into each. Sprinkle with chives. Place top of each next to filled bowl.

SERVES 2