Title: Chocolate Soup
Categories: Diabetic Chocolate Side Soup Crockpot
Yield: 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 substitutions 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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