Abjure
10-08-2006, 05:42 PM
This was one of my favorite recipes as a child growing up, my grandmother used to make it, then she gave the recipe to my mom, and then my mom gave the recipe to me since I love cooking.
This is a very tasty recipe and I hope you all enjoy it. Give it a try, post some pics, tell me how you liked it!
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 T. butter or margarine, divided
3 cups chicken broth
4 cups cided, peeled potatoes
1/4 cup all-purpose flour
8 oz. process American Cheese, cubed (2 cups)
1 1/2 cups milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 cup sour cream
In a large saucepan, brown beef, drain and set aside. In the same saucepan, saute onion, carrot, celery, basil, and parsley in 1 T. 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 bubley. 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. Creates 8 servings.
This is a very tasty recipe and I hope you all enjoy it. Give it a try, post some pics, tell me how you liked it!
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 T. butter or margarine, divided
3 cups chicken broth
4 cups cided, peeled potatoes
1/4 cup all-purpose flour
8 oz. process American Cheese, cubed (2 cups)
1 1/2 cups milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 cup sour cream
In a large saucepan, brown beef, drain and set aside. In the same saucepan, saute onion, carrot, celery, basil, and parsley in 1 T. 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 bubley. 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. Creates 8 servings.