Panera Bread Broccoli Cheddar Soup
Panera Bread Soup Recipe Ingredients
* 5 cups broccoli florets
* 6 cups chicken broth
* 1 1/2 cups milk or half-and-half
* 1/2 cup flour
* 2 tablespoons flour
* 2-3 cups cheddar cheese, grated
* bacon, cooked and chopped
Panera Bread Soup Recipe Instructions
1.First of all steam broccoli until tender, about 6 minutes.
2.And then chop broccoli finely (you can use a food processor if you like).
3.Next in a large saucepan, combine broth and milk and slowly whisk in flour.
4.Cover over medium to medium high heat and stir.
5.Cook until it starts to thicken (just until it starts to boil).
6.Add chopped broccoli.
7.Reduce heat to medium low.
8.Continue to cook about 5 minutes.
9.And then add cheese and stir until cheese melts.
10.If using bacon, sprinkle each bowl with bacon.
Enjoy the Panera bread soup recipe !
Panera bread soup recipes: hearty-cheese-soup-panera-bread
Panera Bread Cream of Chicken And Wild Rice Soup
PANERA BREAD SOUP RECIPE INGREDIENTS:
- 1 1/3 cups wild rice
- 1 (3 pound) whole chicken, cut into pieces
- 7 cups water
- 1 cup chopped celery
- 1 cup chopped onion
- 2 tablespoons vegetable oil
- 1 cup fresh mushrooms, sliced
- 2 tablespoons chicken bouillon granules
- 3/4 teaspoon ground white pepper
- 1/2 teaspoon salt
- 1/2 cup margarine
- 3/4 cup all-purpose flour
- 4 cups milk
- 3/4 cup white wine
First of all cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. And Then drain the excess liquid, and set aside.
Next in a stock pot over high heat, combine the chicken and the water. And then bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes. Enjoy the soup !