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Cheesebuger Soup Recipe

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This recipe for Cheesebuger Soup, by , is from The Austen Family Cookbook, 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!

Contributor:  
Contributor:  
Lauree Austen Horn

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. ground beef
3/4 c. chopped onion
3/4 c. shredded carrots
3/4 c. diced celery
1 t. dried basil
1 t. dried parsley flakes
4 T. butter or margarine, divided
3/4 c. chicken broth
4 c. diced, peeled potatoes
1/4 c. all-purpose flour
8 oz. American cheese, cubed (2 cups)
1 c. milk
1/4 - 1/2 t. pepper
3/4 t. salt
1/4 c. sour cream

Directions:
Directions:
In a 3 quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley flakes in 1 T. butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from the heat and blend in sour cream.

 

 

 

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