Saturday, February 8, 2014

Shuffle Saturday: Cheeseburger Soup in Homemade Bread Bowls

Just call me Sarah semi-homemade--minus the matching curtains with the outfit. Who has time for that?

This recipe is SO always, I don't measure (just dump, dash, pinch) when cooking....

It's really an easy recipe...I use the Wisconsin Cheese Soup in the bag at Fareway (local grocery store) from Taste Traditions (frozen soup out of Omaha). While the soup is boiling in the bag, I brown 1.5 lbs of ground beef with diced red onion. Drain the meat, cut up some pre-cooked bacon, add to drained beef/onion.

Dump the boiling pot (plugging the sink to get humidity in the house in the winter), cut open the bag of soup and pour into the already hot pot. Add water and chicken bouillon. Dump the meat/bacon/onion mix in the pot with some pepper. Add shredded cheddar cheese and some frozen hashbrowns.

For the bread bowls: I use Rhodes loaf bread (3 loaves make 7 bread bowls), let them rise, tear them apart and roll them into balls with a little corn meal on them. Bake at 350 for an hour, take them out of the oven, cut a circle with a knife in the top, spoon out the insides (for dipping) once they're cool enough to handle.

Ladle the soup into the bread bowls and enjoy!

Nom, nom, nom.

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