By the way, soon as I learn how to enlarge the photos I will.
Cheeseburger Soup
* 1 pound super lean ground beef
* 16 oz chicken stock
* 1 pint half and half (can use milk)
* 1/2 block of Velveeta, cubed
* 1 large onion, diced
* 3 T. butter
* garlic to taste
* 2 med tomatoes, chopped
* 2 cups Iceberg lettuce, chopped
* Salt & Pepper to taste
* 1/4 cup flour mixed with 3/4 cup water (for thickener)
* sweet soy 1/4 cup (optional)
* several round -the -pot squirts of mustard
In a big stock pot, melt butter and sweat onion and garlic until translucent, remove. Add ground beef, season with salt & pepper and cook until browned and a bit crispy, drain. Stir in sweet soy.
Add your chicken stock, & flour slurry, bring to boil scrapping bits off the bottom. Add half & half, velveeta and onions and garlic. Cook on low to medium until all the cheese is melted, not boiling. Add mustard.
Season to taste and lower heat to low. Cover and cook for about an 1 hour.
+ After scooping up a bowl put the lettuce and tomatoes on top. Garnish with a cutsie little mustard swirl. I also add a spoon of relish because I'm a pickle freak.
Double Chocolate Chip Muffins for dessert.
You can't see the yummy, melting goodness in this dinky photo!
I cheated and used a package mix tonight. But hey, I did have to add chocolate chips, stir, scoop and bake.
Smelled pretty good in here while we enjoyed our cheeseburgers. You can see one was snagged before I could even grab the camera!
It's ok to take short cuts when you create!

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