Our Recipes
Beef & Pork | 1/2 Lb ground beef
3/4 Cup chopped onion
3/4 Cup shredded or diced carrots
3/4 Cup diced celery
1 Tsp dried basil
1 Tsp dried parsley
4 Tbl butter or marg--divided
3 Cup chicken broth
4 Cup diced, peeled potatoes
1/4 Cup flour
8 Oz American Cheese, cubed
1 1/2 Cup milk
3/4 Tsp salt
1/2 Tsp pepper
1/4 Cup sour cream
In skillet, brown beef, drain and set aside. In same skillet saute
onion, celery, carrots, basil and parsley in 1 T. butter until tender
(around 10 minutes).
In a large saucepan put broth, ground
beef and potatoes and bring to a boil. Reduce heat and simmer until
potatoes are tender. Add veggies.
In the skillet, melt
remaining butter. Add flour, cook and stir till bubbly. Add to soup.
Cook and stir 2 minutes. Add cheese, milk, salt and pepper. Cook on low
till cheese melts. Remove from heat and stir in sour cream.
This is great on really chilly days--very hearty. I usually do all the
dicing and browning the night before so it can just be "assembled" on
the day I make it.
If you make it ahead of time, wait and add the sour cream immediately before serving for best results.
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