Wisconsin Cheese Soup recipe INGREDIENTS ◾5 tablespoons butter ◾2 carrots, chopped ◾2 stalks celery, chopped ◾1 green bell pepper, chopped ◾1 onion, chopped ◾5 button mushrooms, chopped ◾1/2 cup chopped ham ◾1/2 cup all-purpose flour ◾2 tablespoons cornstarch (look for GMO free) ◾4 cups chicken broth – homemade chicken broth is great if you have it ◾4 cups milk ◾1/2 teaspoon paprika ◾1/4 teaspoon ground cayenne pepper ◾1/2 teaspoon ground mustard ◾2 cups shredded sharp Cheddar cheese ◾salt to taste ◾ground black pepper to taste DIRECTIONS 1. In a large heavy bottomed kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown. 2. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until quite thick. Add milk, paprika, cayenne, and mustard. 3. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot. I usually swap out sweet corn for the mushrooms and bell pepper and add extra carrots. Sometimes I use the ham, sometimes not, it depends on what I have on hand. cheese soup bowls French Bread Recipe for Homemade Bread Bowls INGREDIENTS Loaves: ◾1 1/4 cup warm water ◾1 TBSP sugar ◾1 tablespoon bread machine yeast (I prefer SAF-INSTANT yeast) ◾1 tsp sea salt (Frontier sea salt is a personal favorite) ◾3 1/2 cups bread flour (I use King Arthur or organic bread flour such as Heartland Mills) Glaze: ◾2 TBSP water ◾1/2 tsp salt DIRECTIONS To make the dough, you can either use the dough cycle on your bread machine, mix in a heavy stand mixer with dough hook or Bosch Kitchen Machine, or mix by hand. Dissolve sugar, yeast and salt in warm water. Add flour cup by cup, mixing after each addition, until a firm dough is formed (or let the dough cycle do its thing). Let rise about 20 minutes, punch down, allow to rise until doubled in size. When dough has doubled in size, divide it into four portions and shape it into rounds. Place on baking sheets that are well greased or lined with reusable parchment paper. Let rise until doubled again. Make the salt water glaze by mixing the salt and water together in a small bowl. This will give your bread a crispy crust. Use a pastry brush to brush the rounds with the salt water glaze. Bake at 400F for around 15 minutes, until lightly browned. Since this recipe makes four bowls, you’ll need two large baking sheets, and will bake the bowls in two batches. As you can see, the boys are fans. The bread was still so warm from the oven it was tough to cut it into bowl shapes, but they were so hungry, mom! Homemade cheese soup And here’s my bowl. You can tell by Duncan’s eye rolling in the last shot that he was tired of taking pictures. There was enough soup left for another meal the next day, but I had to bake more bread because the bowls were gone without a trace. The bread machine is our friend. I can be out in the garden while it mixes away. I hope you give this a try sometime. It’s a special treat for us, but oh so good! Homemade cheese soup in bread bowls French Bread Loaves If you want to make the bread recipe as a loaf instead of bowls: Roll out the dough in a rectangle, just slightly shorter than the length of your baking sheet and about half as wide. Roll up jelly roll style. Place on greased pan (or cover pan with reusable parchment paper), seem side down. Allow to rise until double in size. Score dough with a sharp knife three times, about 1/3 of the way through the loaf. Brush with glaze and bake about 20-25 minutes at 400 F. Cool on wire rack. A single recipe makes one loaf (this is a double batch in the photos, thus two loaves). french bread dough bread dough glazing french bread Crusty French bread Night Moth
Posted on: Tue, 07 Oct 2014 13:00:00 +0000
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