Broccoli Cheese Soup

I posted this previously, but it was smushed in with other recipes in the same post. I made this the other day and remember how delicious it was so I thought I'd post it again by itself. And since winter is coming, soups are so good and warm to serve!

Broccoli Cheese Soup

2 cans chicken broth
1 small onion, chopped (I'm not a big onion fan, so I just used 1-2 tbsp. of dried onion flakes)
2/3 cup flour
1/2 cup butter
1/2 tsp pepper
4 cups milk
3 cups extra sharp cheddar cheese, shredded
1 cup swiss cheese, shredded
Broccoli florets, steamed & chopped (I used 4 broccoli crowns, steamed them until they were tender but not too soft, then chopped them into bite sized piece)

Directions: Simmer chicken broth and chopped onion for 15 minutes in a covered saucepan, until onions are soft. (Because I just used dehydrated onions, it didn't have to heat so long) Heat the milk in the microwave for 1 to 2 minutes. In a large stockpot, melt the butter. Add the flour and pepper, whisk and cook together for a couple of minutes - it will be thick but just keep stirring. Whisk in warmed milk. Continue to stir and cook until the soup starts to thicken. Next add the chicken broth and continue to stir until well blended. Add the cheeses and steamed broccoli.

*This is really yummy served in bread bowls, but is good with crackers or just plain as well.

Italian Bread Bowls

These were super yummy, especially when paired with this soup.

Italian Bread Bowls

2 (.25 ounce) packages active dry yeast (1 pkg yeast = 2 1/4 tsp. yeast)
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons oil (I prefer Olive Oil but vegetable oil works as well)
7 cups all-purpose flour

1 tablespoon cornmeal
1 egg white
1 tablespoon water

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. (You can add a small amount of sugar to the yeast to aid in the activation process without changing the taste of the bread)
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover with a damp cloth and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. (to remove the cloth if it has dried, spray it lightly with a spray bottle and it will come right off without ruining your bread loaves. You don't want to handle or tug on the loaves or they collapse.)
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water.
6. Bake for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.