1 lb Ground beef
1/2 cup finely chopped onion
2 Large Carrots chopped into bite size pieces
2 Large Celery Stalks chopped into bite size pieces
1 teaspoon dried sweet basil
1 teaspoon dried parsley
4 Tablespoons Butter, divided
1 Box Low Sodium Chicken Stock
1/4 Cup All Purpose Flour
2 Cups (8 oz) Sharp Shredded Cheese
1 1/2 Cup Milk
3/4 teaspoon Salt
1/2 teaspoon Pepper
In a Medium Pot brown beef and drain off fat well and set aside.
In the same pan melt 1 Tablespoon of butter and saute the onions, carrots, celery, basil, and parsley, until veggies are tender. About 10 min or so. Then add the Broth, Beef, and Rice and bring to a boil. Reduce heat and cover until 15 until rice is done.
Meanwhile, in a medium saucepan, melt remaining butter. Add flour. Cook and stir for 3-5 minutes or until it bubbles. 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 and is heated through. Then add to Soup, Stir until well Combined.
We enjoyed this version of the soup. Below I linked the original version. I hope you will try this out.
- See more at: http://carmelmoments.com/cheeseburger-soup/#sthash.okvG72LD.NT3fmfaW.dpuf