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