Cheeseburger Soup. Here’s what I made last night, a slight variation on a recipe I’d gotten off a frugal newsgroup. I didn’t put the mushrooms in last night because I didn’t have any.
Goes great with biscuits or crackers!
- 1/2-1 pound of ground beef depending on how filling you want it to be!
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, cleaned and sliced optional
- 3-4 cups chicken or beef broth
- 2-3 potatoes, peeled and diced
- 1 tsp dried basil
- 1 tsp dried parsley
- salt and pepper to taste
- 2 Tbs butter
- 1/4 cup flour
- 1 1/2 cups milk
- 8 ounces American or Cheddar cheese, cubed
- 1/4 cup sour cream optional
- Brown the ground beef. Add the onion and cook until soft. Drain any fat off. Add the carrots, celery, and garlic and cook about 5-10 minutes, then add the broth, potatoes, and seasonings. Bring to a simmer, cover, and cook 20 minutes or so. Timing’s not essential as long as the vegetables are cooked!
- Make a white sauce. Melt the butter, slowly add the flour, stirring constantly and cook 2 minutes over medium low heat. Slowly whisk in the milk, stirring constantly. Turn the heat up and simmer a few minutes until thick. Stir into the soup. Add the cheese and stir until melted. Just before serving, stir in the sour cream if using.