"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheeseburger Soup Recipe

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This recipe for Cheeseburger Soup, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leia Miller
Added: Tuesday, April 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound lean ground beef
3/4 cup chopped onion
2 carrots, sliced very thin
3/4 cup celery, finely diced
1 t. dried basil
1. t. dried parsley flakes
2 T. margarine
3 cups chicken broth
4 cups cooked, diced potatoes
1/4 cup all-purpose flour
1/2 pound Velveeta cheese, cubed
3/4 cup evaporated milk
1/4 t. ground black pepper
1/4 cup sour cream

Directions:
Directions:
In a 3-qt. saucepan brown beef, add onions, carrots, celery, basil,& parsley. Cook til veggies are tender (about 10 minutes). Add broth & potatoes & bring to a boil. Cook & stir for 2 minutes. Warm the evaporated milk & whisk in the flour slowly to prevent lumps. Slowly add the milk mixture to the beef-veg mixture, stirring constantly, about 1 minute, til the mix starts to thicken. Reduce to low heat, add margarine, pepper & cheese. Stir until the cheese melts. Make sure to stir so the cheese won't stick to the bottom. Remove from heat, blend in sour cream.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 hours, includes cooking potatoes
Personal Notes:
Personal Notes:
If you're going to mess up your kitchen royally with all that chopping & mixing & stirring, you may as well double the recipe. It's a great soup for feeding a crowd, especially for television football game days.

 

 

 

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