Cream of Mushroom Soup Served in a Bread Bowl

In a large pot, add water, butter, and mushrooms. Bring to a boil and let it boil for about 10 mins. Next, add milk. Make a mixture of corn starch and water for thickening. Add this mixture. Bring to a boil--stirring constantly until it thickens. Add salt/pepper to taste. Serve in bread bowls. Add cheese for topping. Crusty Bread Bowls ABM 1 cup water 2 3/4 cups Gold Medal Better for Bread Flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons Bread Machine Yeast 1 egg yolk 1 tablespoon water Measure carefully, placing all ingredients except egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Grease the outsides of six 10-ounce Pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into a 7" circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups. Cover and let rise in a warm place for 15-20 minutes or until slightly puffy. Heat the oven to 375x. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls. Bake for 18 - 22 minutes, or until the bread bowls are golden brown. Carefully lift the bread bowls off the custard cups. Be VERY careful - both the bread and the custard cups will be very hot. Cool the bread bowls upright on a wire rack.