Soup and Bread Bowls

SPINACH CHEESE SOUP (this one is really easy)
1 c. chicken broth
1 package (6 oz.) fresh baby spinach, chopped
½ tsp. onion powder
1/8 tsp. pepper
4 tsp. all-purpose flour (or 1 tbl. + 1 tsp.)
1 can (5 oz.) evaporated milk
1 c. shredded cheddar cheese

In a small saucepan, combine the broth, spinach, onion powder and pepper. (I usually cook with boullion cubes, so rather than putting the spinach in right away, I start boiling 1 c. water, add the cube, onion powder and pepper, and then chop spinach while I’m waiting for it to boil. It makes it go way faster.) Bring to a boil. Combine flour and milk until smooth; gradually add to soup. Return to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.

Warning: This recipe only makes two servings. We really like this soup left over, so I usually double it. Then you don’t have to buy the stupid little cans of evaporated milk. You can buy the grown-up can.

BREAD BOWLS

1 loaf frozen Rhodes Whole Wheat dough

All you have to do for this one is thaw the dough (2-3 hours if your house is freezing cold like ours) and then cut it into 4 pieces.  Then you take the chunk of dough and pull all the edges downward so it makes a little ball.  Put it on a cookie sheet, let it rise for 45 min. - 1 hour and then bake at 325 for 25 minutes.   

Or you can just buy them.