Soup:

1 c. chicken broth
1/2 c. carrots, finely shredded
1/4 c. celery, finely chopped
1/4 c. onion, finely chopped
1 tbsp. olive oil
3/4 c. milk
1/4 c. flour
1 c. shredded cheddar cheese
Salt and pepper to taste

Sauté vegetables in oil a few minutes. Add broth; bring to a boil. Reduce heat and simmer 5 minutes. Add milk, flour, salt and pepper. Cook and stir until thick and bubbly. Add cheese; stir until melted. Serve with football rolls.

Football Rolls:

2 loaves frozen bread dough (makes 5 footballs)

Make slash in top for seam. Use part of 6th piece to fashion thin laces. Poke holes in top of rolls and press laces in with toothpick. Roll remaining dough into 5 balls and prop under each football to help puff up the center and let rise until double the size.

Bake on greased pan at 350°F for about 20 minutes or until brown.