Total Time
45mins
Prep 15 mins
Cook 30 mins

Great recipe from a friend. I came up with the idea of mushrooms, crumbled bacon or different cheese. Can be used for lunch or dinner.

Ingredients Nutrition

Directions

  1. In a 3-qt.
  2. saucepan, brown beef; drain and set aside.
  3. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
  4. Add broth, potatoes and beef; bring to a boil.
  5. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
  6. Meanwhile, in a small skillet, melt remaining butter.
  7. Add flour; cook and stir for 3-5 minutes or until bubbly.
  8. Add to soup; bring to a boil.
  9. Cook and stir for 2 minutes.
  10. Reduce heat to low.
  11. Add cheese, milk, salt and pepper; cook and stir until cheese melts.
  12. Remove from the heat; blend in sour cream.
  13. Serve with crackers and/or bread.

Reviews

(2)
Most Helpful

I tried this one with a slight variation and it is wonderful - I added a variety of cheeses and omited the sour cream and mushrooms since my family doesn't like them. I had first seem this in our local grocery store add but some of the directions were omited so I got on-line to find it. If your family is meat eaters I suggest adding more meat. I put in more carrots and onion than it called for and left out the celery too! But for my mom I made a smaller one and put the celery in and the sour cream - she like it bouth ways. This is easy to make - the chopping, peeling, shredding,etc does take a lot of time but it is well worth it. make extra and freeze it for later.

angie miller April 25, 2003

This soup is good. I did what Angie suggested and increased the veggies and meat to make it thicker. I used a pound of meat and approximately doubled the vegetables. I also melted the cheese (Velveta) and milk into the roux (butter and flour mixture) before adding them all to the soup pot. I felt that this would be a good way to help avoid clumps of floury paste, as sometimes the roux can have trouble integrating. It worked out really well, and I'll definitely cook this again.

ChanelJones May 21, 2015

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