âLet us always meet each other with a smile.â – Mother Teresa
NOTE: I spend my Wednesdays Unplugged from appointments. Itâs my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian âQuote Cupâ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipesâŚand love getting recipes you would like to share!
We spent a lovely day at the Como Zoo and Conservatory… perfect place to forget about the cold outside.
RECIPE OF THE DAY
Soup isn’t something that John usually likes, so when he gave me this recipe for “award-winning cheeseburger soup” from TheRecipeCritic.com I made it… very hearty and tasty and perfect for a cold day.
AWARD-WINNING CHEESEBURGER SOUP
- 1 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery (or 1 teaspoon Beau Monde seasoning(
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter
- 3 cups chicken broth
- 4 cups peeled and diced potatoes ( 2 large russets)
- 1/4 cup flour
- 16 ounces Velveeta cheese, cubed
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 –Â 1/2 teaspoon pepper
- 1/4 cup sour cream
Brown the ground beef in a Dutch oven. Drain and set aside.
In the same pan add 1 tablespoon butter and add onion, shredded carrots, parley flakes, basil and celery. Saute until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In a small skillet melt remaining 3 tablespoons butter and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
