Wednesday, November 19, 2008

Creamy Turkey Soup and Italian Bread Bowls

I saw this recipe for the Italian bread bowls here at Real Mom Kitchen. She got them from here at My Kitchen Cafe. I knew when I saw these I would have to try them. I love soup in bread bowls. I had some turkey in the fridge that needed to be used up and I made this creamy soup that was SO yummy!! Dinner was a Big hit last night:) My husband went on and on about the bread bowls, they really are that good!! He could hardly believe that I made them. I made six, but I think next time I will make 8, they were really big! This soup is a GREAT way to use up your leftover Thanksgiving turkey when everyone gets tired of sandwiches:)

Italian Bread Bowls


  • 1 1/2 tablespoons yeast
  • 2 1/2 cups warm water
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 7 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water

Directions: In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Creamy Turkey Soup


  • 2 T Canola Oil
  • 1/2 onion, finely chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, finely chopped
  • 3 T butter
  • 3 T flour
  • 3 cups chicken broth
  • 1 cup milk
  • 2 cups cooked turkey, chopped or shredded
  • 2 baked potatoes, shredded
  • 1 t salt
  • 1 t fresh ground black pepper
  • 1 t oregano
  • 1/4 t ground thyme
  • 2 oz. cream cheese
  • Parmesan cheese

Directions: Saute onions, carrots, celery and garlic in canola oil for approx. 10 minutes or until the onions begin to brown. Add butter, when butter is melted, add flour to make a roux. Stir in chicken broth, milk, turkey, potatoes, and spices. Bring to boil. Reduce heat, cover and cook for approx. 20 minutes until vegetables are soft. Add cream cheese and cook until cheese has melted. Serve with a generous sprinkling of Parmesan cheese.

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  1. It's getting to be supremely good soup weather around here. Love the bread bowls!

  2. That's too funny. I make my bread bowls and they were on the smaller side and yours were on the larger side. Your kitchen must get warmer than mine or something. Your turkey soup sounds yummy too. Gonna have to hold on to that recipe for when I have leftover turkey.

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  4. Thank you for this recipe. I've been wanting to make bread bowls for a turkey pot pie soup I make. And these look delicious! Can't wait to make them!!!


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