Follow bread recipe, adding Rosemary (1/4 tsp per loaf) for extra flavor

1. After dough has risen, divide each loaf into 4 balls
2. Place on cookie sheets and flatten slightly
3. Cover and let rise until doubled, about 30 minutes
4. Lightly beat 1 egg white with 2 Tbsp of water and brush mixture onto risen loaves.
5. Bake at 375 for 40 or 50 minutes
6. Remove from oven and let cool
7. Cut a circle out of the top of each loaf, and  remove that part of the crust
8. Either remove the soft bread at the center or compress it to form a bowl

Now the bowl is ready to be filled with your favorite soup. For starters, try . . .

Broccoli Cheese Soup – 6 servings

1. In a saucepan, heat:
   3 cups Water, and 
   1 Tbsp Chicken Bouillon
2. Add:
   3/4 tsp Salt
   3/4 tsp Seasoning Salt
   1/8 tsp Pepper, coarse
   1 pinch Nutmeg
   14 oz. Fresh or Frozen Broccoli Cuts
   1/3 cup Diced Onion
3. Bring to a boil
4. Reduce heat to very low and simmer ten minutes or until vegetables are tender
5. In a separate saucepan:
   Melt 1/3 cup Butter
   Add 1/3 cup Flour and whisk
   Cook on very low heat for 5 minutes
6. Add to broccoli mixture and whisk until smooth
7. Add 3 cups warm Milk
8. Bring to a boil
9. Immediately decrease heat and simmer two minutes
10. Add 1 1/2 cups Shredded Cheddar Cheese
11. Cook until cheese is melted and soup is hot!

Then pour into bread bowls and enjoy. It definitely isn’t as difficult as it sounds. If you’re like us you will end up wanting to make it again and again. You might even have less dishes to wash. 🙂

For other excellent recipes see Kim Cahill’s No Guesswork Cookbook