Post by chief_cook2 on Mar 24, 2003 11:35:22 GMT -6
1/2 lb ground beef
3/4 c chopped onion
3/4 c shredded carrots
3/4 c chopped celery
1 t dried basil
1 t dried parsley
4 T butter
3 c chicken broth
4 c cubed potatoes
1/4 c all-purpose flour
2 c cubed Cheddar cheese
1 1/2 c milk
1/4 c sour cream
In a large pot, melt 1 tablespoon butter or margarine over medium
heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a
boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour.Add the milk,
stirring until smooth. Gradually add milk mixture to the soup,
stirring constantly. Bring to a boil and reduce heat to simmer.
Stir in cheese. When cheese is melted, add sour cream and heat
through. Do not boil. Makes 7 servings.
Nutritional information: 471 calories, 31 g fat, 22 g protein,
26 g carbohydrates, 93 mg cholesterol, 703 mg sodium, 3 g fiber.
3/4 c chopped onion
3/4 c shredded carrots
3/4 c chopped celery
1 t dried basil
1 t dried parsley
4 T butter
3 c chicken broth
4 c cubed potatoes
1/4 c all-purpose flour
2 c cubed Cheddar cheese
1 1/2 c milk
1/4 c sour cream
In a large pot, melt 1 tablespoon butter or margarine over medium
heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a
boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour.Add the milk,
stirring until smooth. Gradually add milk mixture to the soup,
stirring constantly. Bring to a boil and reduce heat to simmer.
Stir in cheese. When cheese is melted, add sour cream and heat
through. Do not boil. Makes 7 servings.
Nutritional information: 471 calories, 31 g fat, 22 g protein,
26 g carbohydrates, 93 mg cholesterol, 703 mg sodium, 3 g fiber.