SNO- Snacks

Sno-Dak News - - Ski-Doo Bulletin -

Cheese­burger Soup

½ lb. ground beef

¾ c. chopped onion

¾ c. shred­ded car­rots

¾ c. diced cel­ery

1 tsp. basil

1 tsp. pars­ley

4 TBSP. but­ter

3 c. chicken broth

4 c. diced pota­toes

¼ c. flour

2 c. (8oz) Velveeta cheese

1 ½ c. milk ¾ tsp. salt

¼ to ½ tsp. pep­per

¼ c. sour cream

Mix every­thing to­gether; ex­cept the sour cream in a Crock­pot and cook on low for 6 to 8 hours. Then stir in the sour cream right be­fore serv­ing. (This is the way I cook the soup. I cut up every­thing the night be­fore and store in the fridge. Then in the morn­ing mix every­thing to­gether in the Crock­pot ex­cept the sour cream and cook on low.) OR Brown ground beef; set aside. Sauté onion, car­rots, cel­ery, basil and pars­ley in 1 TBSP but­ter un­til veg­gies ten­der, about 10 min­utes. Add broth, pota­toes and beef; bring to a boil. Re­duce heat; cover and sim­mer un­til pota­toes are ten­der. Small skil­let, melt but­ter. Add flour cook and stir un­til bub­bly. Add to soup-bring to a boil. Cook & stir for 2 min­utes. Re­duce heat to low. Add cheese, milk, salt and pep­per; cook and stir un­til cheese melts. Re­move from heat; blend in sour cream.

If you have a recipe that you would like to share for on the trail or when you are at home please send it to [email protected]­mo­bilend.org or [email protected]­mo­bilend.org

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