On the off chance that you know me, you realize I've been sitting tight for the arrival of soup season since the center of June.
I love soup (a lot to my children terrify), and anything thick and piece and rich goes right to the highest priority on the rundown.
I initially made a moderate cooker Cheeseburger Soup back in February 2016 (does that make me a veteran blogger?), and it's not the keep going time it's showed up on our table.
It is simply such a stunning mix, and one that warms you directly through when it's cold outside (however fingers crossed it's some time before we're building snowmen!).
Also try our recipe SESAME CHICKEN POTSTICKERS #dinnerrecipe #food #amazingrecipe #easyrecipe
- 1/2 lb lean ground beef
- 1/2 medium onion finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1/2 teaspoon ground mustard
- 1/4 teaspoon black pepper
- 1 lb potatoes chopped
- 2 large carrots peeled and chopped
- 1 rib celery chopped
- 3 cups low sodium chicken or beef broth
- 3/4 cup half and half cream
- 3 tablespoons corn starch
Instructions
- In a large pot or dutch oven, cook ground beef and onions until browned. Drain fat if needed.
- Add garlic, salt, parsley, mustard and pepper and cook 1 minute.
- Add potatoes, carrots, celery and broth.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover and simmer for 15-20 minutes until potatoes and carrots are tender.
- Whisk together cream and corn starch and add to soup, cooking and stirring on low until thickened. Serve.
Read more our recipe Copycat PF Chang's Spicy Green Beans #dinnerrecipe #food #amazingrecipe #easyrecipe
0 Comments