Broccoli (veggie) Cheese Soup in Sourdough Bread bowls

So ladies, here is a classic yet very tasty soup I love! I used to just use broccoli but started adding the other veggies and love how great it tasted! As for the sourdough, well, I have always wanted to make it so here is our chance. I realize it may take a bit longer than other recipes but, Heck, I am the only recipe you have to do for an enitre month so I think we can manage! Here it goes......

Soup....
2 Tb oil
1/2 c. each onion, bell pepper ( i like red in this) finely chopped
1/3 c. each carrot and celery, finely chopped
1 medium russet potato peeled, and diced into small cubes
2 Tb flour
1 1/2 cup good stock (veggie , chicken, turkey, NOT AS IN GOOD MEN!?!)
1/2 c dry white wine (more to sip as you cook always helps this recipe out)
a few good shakes of Wocestershire sauce- not quite a teaspoon but close I would guess
1/2 tsp cayenne pepper (or 1/4 tsp cayenne and 1/4 tsp white pepper)
1 1/2 cups. small broccoli florets ( I usually peel the stalk and dice it small to throw in as well)
1/2 lb extra sharp Cheddar cheese ( I have also used Gruyere or a combo of both and it is fabulous!!!)

Heat oil in stock pot until hot but not smoking (I find that heating slowly on Med. is better and less likely to make the oil burn or the veggies burn when added) and add first 5 veggies. Saute until soft and tender stirring often so as not to brown them. Sprinkle flour on top and DO NOT STIR for 1 minute to allow the gluten in the flour to relax. Then, after a minute stir flour into veggies and cook additional 2 minutes. Add in the stock and wine 1/2 cup at a time and stir in between to prevent the flour from becoming lumpy. Once all the liquids are in at the broc, worcestershire, and pepper, simmer 10-15 minutes or until broccoli is tender or cooked to your liking. Remove from heat and slowly stir in the cheese a little at a time. Salt and Pepper to taste and serve in bread bowls or with good quality croutons on top.

Sourdough Bread recipe from Emeril
Starter -
3 cups water (110 degrees)
1 1/2 Tb active dry yeast ( a packet is 2 1/4 tsp. )
1 tsp sugar
3 C. all purpose flour

In a large bowl combine water, yeast and sugar gently stir and let sit until very foamy (about 5 minutes) if not foamy then the yeast is bad and you must start over with new yeast.Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.
Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.
Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator.
If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 daysIngredientsbefore you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using.
CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!
Yield: 5 to 6 cups Prep time: 10 minutes Inactive prep time: 12 hours

BREAD-
2 cups bread flour
1 1/2 cups sourdough starter, recipe follows
3/4 teaspoon salt
Directions
In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.
Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.
Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large "X" or cross-hatch pattern into the top of the dough.
Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)
Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.