Erik
Sous Chef
I have been messing with various ways of making Cheeseburger Soup. I feel like this one turned out the best. But I do have a weakness for Cheeseburgers with mushrooms on them. This a good appetizing soup when you have to feed an army, and it is something different. (Also, not recommended by the Surgeon General to help lower cholesterol)
Mushroom Cheeseburger Soup:
2 1/2 lbs Lean Ground Chuck
1 lb Fresh Sliced Button Mushrooms
1/3 c chopped celery
1/3 c chopped carrots
1/3 c chopped onion
1 lb Velveeta Cheese, cubed
1 cup beef broth
3 T Worcestshire Sauce
2 c Flour
3 c Milk
3c Water
Lawrey's Seasoning Salt, to taste
Cracked Black Pepper, to taste
Fresh Crushed Garlic, to taste
Preparation:
In a large (I used 2 gallon) stock pot, start to brown ground chuck over medium heat. When oil starts to appear, add all vegetables, and add seasonings, simmer all together, until meat is done, and vegetables are almost tender. Whisk in flour, keep stirring until flour and grease are nice and combined evenly, this makes a roux, granted an unconventional one. Add beef broth, worcestshire, and milk, and stir until all is mixed thoroughly.
This mixture is still going to be VERY THICK, so add water to thin out to your liking. Simmer over medium heat, continuously for about 5 minutes until it starts to actually look like a thick soup. Add Velveeta cubes and keep simmering and stirring,until cheese is fully melted.
If still too thick, add more beef broth to thin out. Also taste, and adjust seasonings if need. For best results, if you are happy with what you have in the pot, turn your burner down to warm, and let sit for about 15 minutes, stirring every few minutes.
I like to serve this soup with fresh sliced bakery bread. (Sourdough, is my choice) Also you can garnish the soup like a cheeseburger, chopped lettuce, onion, tomato, pickle, etc. I personally like green olives and sweet bread and butter pickles mixed in my bowl.
I hope you enjoy!!!!!!
Erik
Mushroom Cheeseburger Soup:
2 1/2 lbs Lean Ground Chuck
1 lb Fresh Sliced Button Mushrooms
1/3 c chopped celery
1/3 c chopped carrots
1/3 c chopped onion
1 lb Velveeta Cheese, cubed
1 cup beef broth
3 T Worcestshire Sauce
2 c Flour
3 c Milk
3c Water
Lawrey's Seasoning Salt, to taste
Cracked Black Pepper, to taste
Fresh Crushed Garlic, to taste
Preparation:
In a large (I used 2 gallon) stock pot, start to brown ground chuck over medium heat. When oil starts to appear, add all vegetables, and add seasonings, simmer all together, until meat is done, and vegetables are almost tender. Whisk in flour, keep stirring until flour and grease are nice and combined evenly, this makes a roux, granted an unconventional one. Add beef broth, worcestshire, and milk, and stir until all is mixed thoroughly.
This mixture is still going to be VERY THICK, so add water to thin out to your liking. Simmer over medium heat, continuously for about 5 minutes until it starts to actually look like a thick soup. Add Velveeta cubes and keep simmering and stirring,until cheese is fully melted.
If still too thick, add more beef broth to thin out. Also taste, and adjust seasonings if need. For best results, if you are happy with what you have in the pot, turn your burner down to warm, and let sit for about 15 minutes, stirring every few minutes.
I like to serve this soup with fresh sliced bakery bread. (Sourdough, is my choice) Also you can garnish the soup like a cheeseburger, chopped lettuce, onion, tomato, pickle, etc. I personally like green olives and sweet bread and butter pickles mixed in my bowl.
I hope you enjoy!!!!!!
Erik
I wonder if I could cut the recipe in half?
