Is there anything more comforting than a warm bowl of soup on a cold winters day? Or how about when you’re sick with the flu? A hearty bowl of soup is such a cozy feeling, and this soup does just the trick.
Ingredients:
- 1 Sourdough Bread Bowl
- 1 cup cream
- 1 cup 2%Milk
- 1 cup Chicken Broth
- 1/4 cup Butter
- 1/4 cup Flour
- 2 celery stalks, chopped
- 3 carrots, peeled and chopped
- 3 large potatoes, peeled and cubed
- 3 cloves garlic, minced
- 1/4 cup mushrooms, sliced
- 1 can corn
- 1/2 cup peas
- 1 tsp sage
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp summer savory
- pinch of Old Bay Seasoning
- olive oil
- salt and pepper to taste
How To:
- In a large stewing pot, melt butter and spices on med heat. Once melted, add in carrots, celery, and potatoes. Cook for a few moments with the cover on. When potatoes have softened, add in broth and remaining veggies. Simmer for 4 minutes.
- Add milk and cream, and turn down heat to a simmer for 8 minutes to allow soup to thicken. *if soup is not thick enough to your liking, take 1/4 cup of flour and mixed with hot water to create a thick paste and mix into soup slowly, while stirring.
- While soup is thickening, use a bread knife to cut a circle in your sourdough loaf. This will be your bowl. Be careful not to go too deep, we don’t want our bowl to leak.
- Once bowl is created, drizzle with oil and salt and pepper. Place in oven on broil for just a couple moments to crisp bread bowl.
- Once soup is ready, scoop into bread bowl and enjoy.