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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

CHEESEBURGER SOUP Recipe

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This recipe for CHEESEBURGER SOUP is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
¾ cup finely diced onion
¾ cup finely diced carrots
¾ cup finely diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
¾ tsp. salt
½ tsp. black pepper
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup corn starch
½ cup cold water, divided
2-12 oz. can evaporated milk
1 lb. process American cheese, cubed
¼ cup sour cream

Directions:
Directions:
In 3 quart saucepan on med-high heat, brown beef in ¼ cup water and drain. Add onion, carrots, celery, basil, parsley, salt and pepper. Add broth and potatoes and bring to a boil. Reduce to med-low heat, cover and simmer for 10 minutes. Mix cornstarch with ¼ cup water, stir in and bring to a low boil on medium heat, stirring constantly until slightly thickened. Reduce heat to med-low, add cheese and milk. Cook and stir until cheese melts and is heated through. Remove from heat, stir in sour cream and serve. Makes 8 to 12 servings.

Personal Notes:
Personal Notes:
“...We saw his glory-the glory that belongs to the only Son of the Father-and he was full of grace and truth.” John 1:14

 

 

 

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