Cheeseburger Soup
In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, sauté onions, celery, carrots, and parsley in 1 tablespoon 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. 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 heat. Blend in sour cream. Yields 2¼ quarts. 1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled, diced potatoes
1/4 cup all-purpose flour
8 oz. Velveeta cheese
1½ cup milk
3/4 teaspoon salt
1/4-1/2 teaspoon pepper
1/4 cup sour cream
Cooking with the Horse & Buggy People II. This 320 page spiral bound cookbook has over 600 recipes. I will be trying to post a new Recipe every sunday, so if anyone has any suggestions for for a certain recipe please comment in this post and let me know.And i will try to post it. Thank you. Recipe courtesy of the good folks at www.Amishshop.com
