I have also decreased the amount of beef to 1 pound and it has been perfectly fine. Season the beef with salt and pepper when you brown it, it will taste better.
Taste of Home Magazine
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6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded Jalapeno pepper
3 cups water
2 tablespoons plus 2 teaspoons bouillon granules
2 garlic cloves, minced
1/8 teaspoon black pepper
2 pounds ground beef
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups 2 % milk, divided
6 tablespoons all-purpose flour
1 package (16 oz) process cheese (Velveeta), cubed
Crumbled cooked bacon
In a Dutch oven, bring the first 9 ingredients to a boil. Redice heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Meanwhile in a large skillet, cook beef and mushrooms in butter oevr medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups of milk. Heat through.
In a small bowl, combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until bacon. Garnish with bacon.
Yield: 14 servings (3 1/2 quarts)
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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