Cheeseburger Soup (Stove Top Recipe) • MidgetMomma
Learn about the ingredients and country of origin of Cheeseburger Paradise Soup Recipe from the USA. The soup is made with potatoes, carrot, onion, green pepper, jalapeño pepper, beef bouillon, garlic, ground beef, mushrooms, butter, milk, all-purpose flour, Velveeta, and bacon.
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Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup.
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Instructions. In a large nonstick pot or deep pan, brown the ground beef. Stir to break up into a crumble. Remove from heat, pour into a colander to drain the fat. Set aside. In the same pot, add the onions, celery, carrots, garlic, and basil. Sauté for about 5 minutes until vegetables are soft.
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Add to soup. Stir in 4 cups milk; heat through. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts). .
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Bring to a boil, then reduce to a simmer. Add the cooked ground beef back to the soup. Cover partially and simmer for 10-15 minutes. Peel the potatoes and cut them into bite-sized cubes. Add to the soup and stir to combine. Cover partially and simmer for 15-20 minutes, or until the potatoes are fork tender.
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Bring to a boil, reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Meanwhile, in a large skillet, melt remaining butter and brown mushrooms over medium-high heat. Reduce heat to medium, add the beef and cook until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
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Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix.
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Step 5 - Cook the beef and mushrooms in the butter until the meat is no longer pink. Step 6 - Drain the skillet of excess liquid. Step 7 - Add the beef and mushrooms to the soup in the dutch oven. Step 8 - Stir in 4 cups of the milk and let simmer until everything is heated through. Step 9 - In a small separate bowl, mix the remaining milk and.
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Make the slurry and add cheese. Then, you'll combine milk and flour in a small bowl until smooth. Whisk in the sour cream and then add the mixture to the soup, followed by the shredded cheese. Let melt and serve. Allow the cheese to melt and the soup to thicken for a few minutes before serving.
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In a large soup pot or Dutch oven, cook the bacon over medium-high heat until crispy. Remove from the pot and place on a paper towel to soak up excess oil. In the same pot, add the ground beef to the bacon grease. Break it apart and cook for 4-5 minutes, until no longer pink. Remove excess liquid.
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Instructions. Combine the first 8 ingredients in a large pot and bring to a boil. Reduce the heat and simmer, covered, for about 20 minutes or until the potatoes are tender. While pot simmers, cook the ground beef, butter, and mushrooms until beef is browned. Drain ground beef mixture and add to the soup.
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But if you're feeling under the weather, the eatery's classic Greek Lemon Chicken Soup, or Avgolemono, is a cure for what ails you. It hits all the right notes - silky and acidic all at once thanks to eggs and lemon juice working their magic. Dado's Cafe, 5425 Hampton Ave., St. Louis Hills, St. Louis, Missouri, 314-224-5588, dados-cafe.com.
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In a large skillet, cook the beef sirloin, mushrooms and butter over medium heat until the beef is no longer pink; drain. Add this mixture to the soup. Stir in 2 cups of milk and heat through. In a small bowl, combine the flour and remaining milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes until.
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1/8 teaspoon pepper. 2 pounds ground turkey or beef. 1/2 pound sliced fresh mushrooms. 2 tablespoons butter. 5 cups 2% milk, divided. 6 tablespoons all-purpose flour. 1 package (16 ounces) process cheese (Velveeta), cubed. Crumbled cooked bacon. Directions : View recipe directions on tasteofhome.com.
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Directions. In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes.
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In a medium kettle, brown beef until slightly pink. Add onion, celery, potatoes, and carrots. Cook till vegetables start to become tender, 5-7 minutes. Add garlic and cook for an additional minute. Add Flour, salt, and pepper and stir to coat. Add water, broth, and milk. Stir. Bring soup to a low simmer.
