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Sourdough Soup Bowls

Winter will never be the same with this soothing treat in a bread bowl. Part take of this thick, creamy soup loaded with chopped vegetables to ladle into freshly baked Sourdough bread bowls from Breadworks.

What you need

  • 5 tablespoons butter or margarine
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • ½ green bell pepper, chopped
  • 1 medium onion, chopped
  • 1 cup mushrooms, chopped
  • ½ cup cooked ham or bacon, chopped
  • ½ cup all-purpose flour
  • 2 tablespoons cornstarch4 cups chicken broth
  • 4 cups milk
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground mustard
  • 1 pound sharp cheddar cheese
  • 6 Breadworks Sourdough breads
  • Salt and freshly ground black pepper, to taste

How you do it

  • In a large, heavy stockpot, melt butter or margarine. Add chopped vegetables and ham or bacon and cook over medium heat until vegetables are slightly tender, about 10 minutes. Stir in flour and cornstarch. Cook, stirring constantly, about three minutes. Add broth and continue stirring until slightly thickened. Add milk and spices. Add 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 and serve piping hot in a hollowed Breadworks Sourdough bread.