MMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheeseburger Soup
Categories: Beef, Cheese, Vegetables, Herbs, Potatoes
Yield: 8 Servings

1/2 lb Ground beef
4 tb Butter, divided
3/4 c Chopped onion
3/4 c Shredded carrots
3/4 c Diced celery
1 ts Dried basil
1 ts Dried parsley flakes
1 3/4 lb Diced, peeled potatoes
3 c Chicken broth
1/4 c A-P flour
4 c Shredded Velveeta
1 1/2 c Whole milk
3/4 ts Salt
1/2 ts Pepper
1/4 c Sour cream

OPTIONAL: Onion rings and thinly sliced green onions

In a large saucepan over medium heat, cook and crumble
beef until no longer pink, 6-8 minutes; drain and set
aside. In same saucepan, melt 1 tablespoon butter over
medium heat. Saute onion, carrots, celery, basil and
parsley until vegetables are tender, about 10 minutes.
Add potatoes, ground beef and broth; bring to a boil.
Reduce heat; simmer, covered, until potatoes are tender,
10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter.
Add flour; cook and stir until bubbly, 3-5 minutes. Add
to soup; bring to a boil. Cook and stir 2 minutes.
Reduce heat to low. Stir in cheese, milk, salt and
pepper; cook until cheese melts. Remove from heat; blend
in sour cream. If desired, serve with onion rings and
green onions.

Joanie Shawhan, Madison, Wisconsin

Makes 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic French Onion Soup
Categories: Vegetables, Wine, Beef, Breads, Cheese
Yield: 12 servings

5 tb Olive oil; divided
1 tb Butter
8 c Thin sliced onions
3 cl Garlic; minced
1/2 c Port or dry sherry
64 oz Beef broth
1/2 ts Pepper
1/4 ts Salt
24 sl French bread baguette; 1/2"
- thick
2 lg Garlic cloves; peeled,
- halved
3/4 c Shredded Gruyere or Ementhal
- cheese

In a Dutch oven, heat 2 tablespoons oil and butter over
medium heat. Add onions; cook and stir until softened,
10-13 minutes. Reduce heat to medium-low; cook, stirring
occasionally, until deep golden brown, 30-40 minutes.
Add minced garlic; cook 2 minutes longer.

Stir in wine. Bring to a boil; cook until liquid is
reduced by half. Add broth, pepper and salt; return to a
boil. Reduce heat. Simmer, covered, stirring
occasionally, for 1 hour.

Meanwhile, set oven @ 400oF/205oC.

Place baguette slices on a baking sheet; brush both
sides with remaining 3 tablespoons oil. Bake until
toasted, 3-5 minutes on each side. Rub toasts with
halved garlic.

To serve, ladle soup into twelve 8 oz. broiler-safe
bowls or ramekins on baking sheets; place 2 toasts in
each. Top with cheese. Broil 4" from heat until cheese
is melted.

Lou Sansevero; Ferron, Utah

Makes: 12 servings (2 1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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