Spring Blossoms

Tuesday, January 8, 2008

CHEESEBURGER SOUP

½ lb.ground beef
3/4 cups shredded carrots
3/4 cups chopped onions
3/4 cup diced celery
1 tsp. dried basil
1 tsp dried parsley flakes
4 tbsp. butter, divided
3 cups chicken broth
4 cups diced,peeled potatoes
¼ cup all-purpose flour
8 oz. processed Am. cheese, cubed
1½ cups milk
¾ tsp. salt
¼ to ½ tsp. pepper
¼ cup sour cream

In a 3 qt saucepan, brown beef; drain and set
aside in separate bowl. In the
same saucepan, saute onion, carrots, celery,
basil, and parsley in 1 Tbsp. butter unti
vegetables are tender, about 10 mins. Add
broth, potatoes, and beef: bring to a boil.
Reduce heat: cover and simmer 10-20 mins or
until potatoes are tender. Meanwhile, in
small skillet, melt remaining butter. Add
flour, cook and stir 3-5 minutes or until
crumbly. Add to soup. Bring to boil. Cook
and stir 2 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper. Cook
and stir until cheese melts. Remove from
heat and blend with sour cream.

Recipes from Halifax Baptist Church Cookbook

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