| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
|
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground Beef |
| 3/4 |
c |
Chopped Onion |
| 3/4 |
c |
Shredded Carrots |
| 3/4 |
c |
Diced Celery |
| 1 |
ts |
Dried Basil |
| 1 |
ts |
Dried Parsley |
| 4 |
tb |
Butter Or Margarine; Divided |
| 3 |
c |
Chicken Broth |
| 4 |
c |
Diced Peeled Potatoes |
| 1/4 |
c |
All-Purpose Flour |
| 8 |
oz |
Process American Cheese; Cubed, 2 Cups |
| 1 1/2 |
c |
Milk |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Sour Cream |
INSTRUCTIONS
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan,
saute onion, carrots, celery, basil and parsley in 1 tablespoon 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 bubbly. 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
the heat; blend in sour cream.
Recipe by: Taste of Home
Posted to EAT-L Digest by Aquasea221 <Aquasea221@AOL.COM> on Dec 17, 1997
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