Chocolate soup

Yield: 4 - 5 folks

Measure Ingredient
½ cup + 1 tb sugar;* sugar sub may be used!
5 tablespoons Flour;
2 tablespoons Cocoa;
4 cups Milk;
\N \N (of course, we use low-fat)
3 \N Slices bread;8
¼ cup Stick butter; =OR=-
¼ cup Margarine;*

Combine sugar, flour and cocoa. Put under broiler and brown, stirring frequently. Add a little milk until cramy. Heat the remainder of the milk to boiling point. Slowly add a little until creamy. Heat the remainder of the milk to boiling point. Slowly add the cold milk mix, bring again to boiling point. Add vanilla and salt to taste (about ½ teaspoon vanilla and dash of salt). Cube the bread and fry golden brown in the butter. Add the toasted bread at serving time. Note: This is what you fix for your kids (even us big kids) on a cold winter's day. They (and we) love it for lunch. *(If the sugar substitute and fat substitute are made) Food Exchange per serving: 1 LOW-FAT MILK EXCHANGES + 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Source: The Ranch House Cookbook: Officers' Wives' Club Camp Pendleton, Califorina Brought to you and yours via Nancy O'Brion and her Meal-Master

Similar recipes