Food recipes
Cheeseburger Soup Recipe
Cheeseburger Soup Recipe Ingredients: beef, grass-fed, ground, raw onions, raw carrots, raw celery, raw spices, basil, dried spices, parsley, dried butter, without salt soup, chicken broth or bouillon, dry potatoes, r...
Cheeseburger Soup Recipe
Ingredients:
beef, grass-fed, ground, raw
onions, raw
carrots, raw
celery, raw
spices, basil, dried
spices, parsley, dried
butter, without salt
soup, chicken broth or bouillon, dry
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
cream, sour, cultured
Directions:
In a 3-qt.
saucepan, brown beef; drain and set aside.
In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
Add the 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 bubbly.
Add to soup; bring to a boil.
Cook and stir for 2 minutes.
Reduce heat to low.
Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from the heat; blend in sour cream.
Yield: 8 servings (2-1/4 quarts).
Ingredients:
beef, grass-fed, ground, raw
onions, raw
carrots, raw
celery, raw
spices, basil, dried
spices, parsley, dried
butter, without salt
soup, chicken broth or bouillon, dry
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
cream, sour, cultured
Directions:
In a 3-qt.
saucepan, brown beef; drain and set aside.
In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
Add the 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 bubbly.
Add to soup; bring to a boil.
Cook and stir for 2 minutes.
Reduce heat to low.
Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from the heat; blend in sour cream.
Yield: 8 servings (2-1/4 quarts).