Beer-Cheese Soup in Bread Bowls

A creamy homemade soup fills a warm and tasty, just-baked bread bowl in just 30 minutes.

Beer-Cheese Soup in Bread Bowls

PillsburyRecipe by Pillsbury

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20 minutes

30 minutes

2 servings

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Nutrition Info

  • 1 Serving
  • 1030
  • 48g
    (Saturated Fat 26g, Trans Fat 1 1/2g)
  • 120mg
  • 2940mg
  • 108g
    (Dietary Fiber 2g, Sugars 11g)
  • 40g
  • Percent Daily Value*
  • 25%
  • 0%
  • 50%
  • 40%
  • Exchanges
  • 4
  • 3
  • 1
  • 6
  • Carbohydrate Choices
  • 7

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Pillsbury® Oven Baked biscuits, rolls and breads are individually frozen, so you can bake just the number you need and pop the rest back in the freezer to bake another day.

Notes

2006 © and ®/™ of General Mills

Ingredients

  • 2  mini-loaves crusty French bread
  • 2  tablespoons butter or margarine
  • 1/4  cup all-purpose flour
  • 1  cup Progresso® chicken broth (from 32-oz carton)
  • 1/4  cup half-and-half
  • 6  oz 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

Directions

  1. 1In 2-quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute, stirring constantly. Gradually add broth and half-and-half, cooking and stirring until thickened. Add cheese, Worcestershire sauce and beer. Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
  2. 2Cut top off each mini loaf. Lightly press centers of loaves down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon soup into each bread bowl. Sprinkle with chives. Place top of each loaf next to filled bread bowl.

Categories: Course, Breads, Dinner Breads

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