Chocolate Soup
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4 - 5 folks
1/2 c + 1 tb sugar;*
-sugar sub may be used!
5 tb Flour;
2 tb Cocoa;
4 c Milk;
(of course, we use low-fat)
3 Slices bread;8
1/4 c Stick butter;
-=OR=-
1/4 c 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 1/2 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
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