I am loking for a a great cream of chicken soup or a good soup recipe for a breadbowl
I think reuben soup would taste REALLY good in a bread bowl--especially a pumpernickel one. I just finished the last of mine this a.m. in a crock for breakfast!
And, if you don't like that, search for a beer cheese soup recipe that strikes your fancy. It'd be amazing in a bread bowl. Truly, you could use the reuben soup recipe minus the corned beef and sauerkraut and voila...beer cheese soup (change up the beer and cheese as you see fit).
By the way, our local bar that serves beer cheese soup (they call it cheddar 'n ale) includes shredded carrots. I guess so you can trick yourself into thinking the presence of vegetables means it isn't totally naughty/unhealthy. ;) Dairy and carrots--how can this be bad?
What did you end up making, btw?
What I'd put in a bread bowl, is any creamy, thick soup that would not break the bread bowl down too fast. These come to mind:
Cream of Mushroom
Cream of Spinach
Cream of Green Chili
Recipes upon request
Warning, not fat free!
And whomever said Chili, that's excellent,
What a nice idea drewb, who doesn't like soup and bread? I love chowhound for reminding me to make dishes I'd forgotten about.
We talked about this not too long ago, there is a restaurant in Pescadero called Duarte's that's pretty well known for it and their bloody mary's. I don't have exact, but I've made it. Unfortunately the original recipe used cream of chicken soup as the base. Then a couple large cans of green chilis drained ,chicken broth, half and half or cream, and sour cream stirred in. I have no real measurements, so easy though. you're going for the taste of the green chili. If you can get passed the canned cream of chicken, its a very good soup.
No soup, IMO, is better in a sour dough bread bowl than a good bouillabaisse
I use prawns, scallops, clams, white fish (halibut, ling cod, sea bass all work well) in this one.
3 pounds of assorted white fish (see above) cut into 1 ½ - 2 inch pieces
½ pound fresh peeled and deveined shrimp
¾ pound scallops
1 cup thinly sliced onion
2 stalks celery, finely diced
2 shallots, chopped fine
¾ tsp tarragon
4 cups chicken broth
6 – 7 ounces clams with broth
1 tsp Worchester
1 Tbsp tomato paste
1 bay leaf
1 tsp lemon juice
2 medium cloves garlic, crushed
1 Tbsp veg. oil
28 oz can tomato juice
½ cup dry white wine
½ tsp fresh chopped thyme (dry thyme is OK too)
In sauté pan, sauté onion, shallots, celery and garlic in 1 Tbsp oil.
Place this mixture into large Dutch oven or other suitable large cooking vessel
Add chicken broth, bay leaf, tomato paste, wine, lemon juice, Worchester, hers and spices; stir.
Bring to a boil over medium heat, reduce heat to low simmer.
Allow to simmer thirty minutes
Add the fish and continue to simmer until fish is cooked through, about 10/15 minutes (do not over cook)
(Optional: Add about 2 Tbsp Cognac and flame just prior to plating)
Remove from heat and place into serving bowls.