Cheeseburger Soup (don't panic- no real burger involved)

[Guest guest]

Cheeseburger Soup

 

1/2 lb. Yves brand ground round (or your favorite TVP)

5 Tbs butter or margarine, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 tsp dried basil

1 tsp dried parsley flakes

3 cups vegetable broth

4 cups diced peeled potatoes

1/4 cup flour

8 oz. process American cheese, cubed (2 cups)

1 1/2 cups milk

3/4 tsp salt

1/4 to 1/2 tsp pepper

1/4 cup sour cream

 

In a 3 qt. saucepan, brown Yves in 1 Tbs butter; set aside. In the

same

saucepan, saute onion, carrots, celery, basil and parsley in 1 Tbs

butter until

vegetables are tender, about 10 minutes. Add broth, potatoes and

beef; brig

to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until

potatoes

are tender. Meanwhile, in a small skillet, melt remaining butter. Add

flour;

cook and stir 3 to 5 minutes or until bubbly. Add to soup; bring to a

boil.

Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt

and

pepper; cook and stir until cheese melts. Remove from heat; blend in

sour

cream. Yield: 8 servings (2 1/4 quarts)

 

~ P_T ~

2/

(for those sick of the spam on unmoderated boards)

 

/

 

To himself everyone is immortal; he may know that he is going to die,

but he can never know that he is dead.

~ Samuel Butler, writer (1835-1902)

[Guest guest]

This is the BEST soup!

Warmly,

Allison

 

--- " ~ P_T ~ <patchouli_troll "

<patchouli_troll wrote:

> Cheeseburger Soup

>

> 1/2 lb. Yves brand ground round (or your favorite

> TVP)

> 5 Tbs butter or margarine, divided

> 3/4 cup chopped onion

> 3/4 cup shredded carrots

> 3/4 cup diced celery

> 1 tsp dried basil

> 1 tsp dried parsley flakes

> 3 cups vegetable broth

> 4 cups diced peeled potatoes

> 1/4 cup flour

> 8 oz. process American cheese, cubed (2 cups)

> 1 1/2 cups milk

> 3/4 tsp salt

> 1/4 to 1/2 tsp pepper

> 1/4 cup sour cream

>

> In a 3 qt. saucepan, brown Yves in 1 Tbs butter; set

> aside. In the

> same

> saucepan, saute onion, carrots, celery, basil and

> parsley in 1 Tbs

> butter until

> vegetables are tender, about 10 minutes. Add broth,

> potatoes and

> beef; brig

> to a boil. Reduce heat; cover and simmer 10 to 12

> minutes or until

> potatoes

> are tender. Meanwhile, in a small skillet, melt

> remaining butter. Add

> flour;

> cook and stir 3 to 5 minutes or until bubbly. Add to

> soup; bring to a

> boil.

> Cook and stir 2 minutes. Reduce heat to low. Add

> cheese, milk, salt

> and

> pepper; cook and stir until cheese melts. Remove

> from heat; blend in

> sour

> cream. Yield: 8 servings (2 1/4 quarts)

>

> ~ P_T ~

> 2/

> (for those sick of the spam on unmoderated boards)

>

> /

>

> To himself everyone is immortal; he may know that he

> is going to die,

> but he can never know that he is dead.

> ~ Samuel Butler, writer (1835-1902)

>

>

 

 

 

 

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