Hello Autumn!!

Monday marked the first official day of Fall. Much to Lan's dismay this means crisp air, falling leaves, and football. But it also means soup! One of my favorite places to get a quick bowl of soup is McAlister's Deli. It's your average sandwich/salad, etc chain place, but they're not too bad! My friend Sallee and I looove to get the soup on a chilly day and have it served in a breadbowl. So, that's what I've chosen for this month's challenge: broccoli cheddar soup in a breadbowl. Naturally, the day I chose to make the soup it was 80 degrees.
Ingredient list:

1 bag frozen broccoli

3 or so cups of vegetable stock

2 cloves of garlic

1 sm yellow onion

salt and pepper

dash of nutmeg

sprinkle of thyme leaves

shredded cheddar cheese

couple pats of butter

flour

milk

round loaf of bread

The onion and garlic were chopped and dropped into a large stock pot with melted butter. I sauteed those for about 10 minutes. The onions and garlic were pushed to the side while I made a roux in the pot with butter and flour. after that cooked for a sec i mixed the onions in and then added the veggie stock. i let that simmer for a bit until it thickened. add stock as you see necessary. i like my soup thicker so i didn't add too much more. after the mixture thickened i added the broccoli, thyme and nutmet and let it simmer for 30 minutes. Why 30 minutes? i don't know. Just sounded good. Afterwards I transferred the mixture into the food processor to blend until smooth. Put it back in the pan, add about a 1/2 cup of milk, cream, whatever. I used half and half to save a few calories (plus i can use that for my mix drinks later on). Throw in some cheddar cheese and stir until it melts.

I took the round bread loaf and hollowed it out saving the torn bread for dunking. Ladle the soup and enjoy!

Until next time fellow doorknobs, keep those buns and ovens hot!