Okay, this is the cheeseburger soup I mentioned in my Menu Plan Monday post earlier this week. It would be just as delicious with chicken, and perhaps just as delicious with camel meat. I'll try the chicken option someday soon...but not sure about that other option! I received this recipe from Deanna C. at Berean in Rochester, MN. I have added the cabbage option here in Mongolia since cabbage is plentiful and cheap. I buy it weekly here, since I can get it for about 80 cents a head.
Cheeseburger Soup
Brown together first three ingredients, then drain off fat.
1/2 lb. hamburger, browned
3/4 cup onion, diced
1/2 cup celery, diced
Add these ingredients to pan and simmer for 15-30 minutes:
3/4 cup carrots (I like to grate mine)
4 cups potatoes, diced
1 cup cabbage, diced up real small (optional--I've done both ways and like both ways!)
3/4 tsp. salt (or a salt/pepper/dried garlic combo)
1 tsp. basil
Make a white sauce with the following ingredients (melt butter first, whisk in the flour and let simmer for about 1 minute, then slowly add other ingredients as you whisk it together and keep heating and stirring to prevent lumps):
4 T. butter
1/4 cup flour
3 cups chicken broth (if you need to "make" broth with bouillion cubes and water, that works fine)
1 1/2 cups milk
2 cups cheese
Combine the white sauce in with the vegetable mixture. Eat right away, or put in a crock pot or on a very low warm burner until serving.
3 comments:
I have that recipe from a DP at BCC. :) Jim loves it!
I think I might have to try this out and then use it for my Soup Swap in January! (I'll need to check if freezing it works)
Rebecca: I think freezing wouldn't be the best for this soup. I don't like the results of freezing potatoes or cream soups. However, maybe you could make this soup for your guests that night and have it be the soup for the meal (don't you usually do a meal together at the swap?). And then, just have the recipe printed off for them to take with them?
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