Hot Garlic-Parmesan Souffle

This recipe can be cut in half for a normal, family sized amount and goes wonderfully with the Authentic French Bread :)

Hot Garlic-Parmesan Souffle


This hot appetizer is not really a souffle, but a delectable and delicate dip for bread. The taste will surprise you.

15 cloves garlic, peeled
2 cups chicken broth
2 (8-ounce) packages cream cheese, room temperature
1 cup freshly grated parmesan cheese
1 (10.5-ounce) can cream of mushroom soup, undiluted
2 egg yolks, beaten
1 loaf baguette bread, thinly sliced.

Preheat oven to 350 degrees. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft. Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork. Cook and reduce chicken broth to a glaze; remove from heat and set aside. In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic-chicken glaze, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart souffle dish. Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread. Serves many!