 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | Usda default (100 gm - 4 oz) | beef chuck or sirloin | 1/4 | small | Onion, chopped | 1/4 | tablespoon | Onion, dehydrated flakes | 1/2 | clove | garlic minced | 1/4 | clove | garlic minced | 1/8 | cup slices | Carrots, baby | 1/4 | stalk, medium (7-1/2" - 8" long) | celery | 1/2 | teaspoon | basil | 1/3 | teaspoon | parsley, chopped | 2/3 | tablespoon | butter | 1/3 | cup | chicken broth or stock | 2 | tablespoons | Vegetable broth | 1/4 | medium (2-1/4" to 3-1/4" dia.) | potatoes | 1/2 | tablespoon | flour unbleached | 1/4 | Usda default (100 gm - 4 oz) | Velveeta cheese | 1 1/4 | fliud ounces | Milk, canned, evaporated, lowfat | 1 1/2 | fliud ounces | water | 1/4 | teaspoon | salt | 1 1/3 | dash | black pepper | 1/8 | Usda default (100 gm - 4 oz) | Sour cream, fat free |
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Steps
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Sequence
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Step
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| | 1 | Brown Ground beef with all onions and garlic. Remove from pan and drain well. Chop carrots to slivers cook carrots and celery in 2 Tlbsp. butter, add basil and parsley until veg. are soft.
Add broths, potatoes, and beef to pan. Heat to boiling, simmer until potatoes are soft.
Melt butter, add flour and half of milk and heat until bubbly. Add to soup with the rest of the milk. Add salt and pepper. Return to boiling. Add chuncks of Velvetta. Lower heat to simmer for 30 minutes Remove from heat and stir in Sour cream. |
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