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Post by chief_cook2 on Aug 28, 2005 15:07:04 GMT -6
Serving Size : 8
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb ground beef 3/4 c chopped onion 3/4 c shredded carrots 3/4 c diced celery 1 tsp dried basil 1 tsp dried parsley 4 tbsp butter or margarine -- divided 3 c chicken broth 4 c diced peeled potatoes 1/4 c all-purpose flour 8 oz processed American cheese -- cubed 1 1/2 c milk 3/4 tsp salt 1/2 tsp pepper 1/4 c sour cream 1 In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 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 1 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. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 331 Calories; 26g Fat (70.1% calories from fat); 15g Protein; 9g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 1010mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.
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