“Did you ever hear of cheeseburger soup?” I requested a buddy.
“Sure,” she stated. “It is good. I requested other buddies exactly the same question and all sorts of were acquainted with cheeseburger soup. Apparently I had been among the last us citizens to discover this recipe. The very first time I attempted it had been inside a hospital cafeteria and also the soup hit the just right a sub-zero day. But there is little hamburger inside it and each time I discovered a bit I felt like I’d found a gold nugget.
The soup also contained a lot of taters and appeared a lot more like potato soup than cheeseburger soup. Curiosity got the very best of me and that i looked on the web for quality recipes. Some quality recipes were more difficult than the others. Around I craved the soup, I did not cash time to really make it, and would need to try taking some short-cuts. Basically would take short-cuts, I reasoned, they might as well eat well ones.
I began using the fundamental recipe and replaced low-body fat hamburger for that greater body fat kind. To obtain more veggies I bending the celery. Additionally, I added more chicken broth along with a can of cheddar cheese soup. To lessen the body fat content more, I made use of reduced body fat cheddar cheese. Because cheese is commonly salty I did not add any salt towards the soup. Rather than peeling and cutting up taters, I thrown in certain frozen taters O’Brien.
The preparation here we are at this recipe is all about fifteen minutes also it serves eight. Though you will find 3 people home now, I made the whole recipe and planned for everyone it for 2 lunches. Cheddar cheese could be tricky and when you allow the soup boil the soup may “break.” Quite simply, it’ll lose its thickness.
Keep stirring whenever you add some cheese to avoid it from adhering to the foot of the pan. This recipe might be produced in a crock pot or soup kettle. Are you currently extra busy nowadays? Wondering things to have for supper? Do this reduced body fat recipe.
1 lb. 93% lean hamburger
1/4 c. chopped let’s eat some onions
1/2 c. celery
1 1/2 c. shredded celery
1 teaspoon. dried tulsi
4 cups no-salt chicken broth
10 3/4-ounce can cheddar cheese soup
1 1/2 c. frozen taters O’Brien
8-ounce package shredded reduced body fat cheddar cheese
1/3 c. Wondra flour
1/2 c. cold water
Reduced body fat sour cream (optional)
Inside a large skilled, prepare the beef over medium warmth, breaking up because the meat browns. Add let’s eat some onions, celery, celery, and parsley. Transfer mixture to some soup pan and switch warmth on low. Add chicken broth, cheddar cheese soup, shredded Cheddar cheese, and taters. Cover and simmer for 30 minutes. Whisk cold water into Wondra flour. Stirring constantly, gradually add this mix towards the soup. Simmer over medium warmth until soup thickens. Ladle into bowls and garnish with sour cream if preferred. Serve with crusty bread or saltines. Makes 8 portions.