Living on Cloud Nine CHEESEBURGER IN PARADISE SOUP
Directions. 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.
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How To Make cheeseburger in paradise soup. In large pot, combine first 8 ingred.;bring to boil. simmer 20 min until potatoes are soft. Brown beef drain and add mushroom saute until soft Add to soup. Stir in 4 cups soup. combine remaining milk and flour stir into soup. While simmering melt Velveeta in soup.
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Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup.
Cheeseburger Soup
Simmer. Stir in the broth and increase the heat to medium-high. Once the soup comes to a boil, reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.
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Step 7 - Add the beef and mushrooms to the soup in the dutch oven. Step 8 - Stir in 4 cups of the milk and let simmer until everything is heated through. Step 9 - In a small separate bowl, mix the remaining milk and the flour until smooth. Step 10 - Gradually add the milk mixture to the soup. Step 11 - Bring the soup to a boil.
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Bring to a boil, then reduce to a simmer. Add the cooked ground beef back to the soup. Cover partially and simmer for 10-15 minutes. Peel the potatoes and cut them into bite-sized cubes. Add to the soup and stir to combine. Cover partially and simmer for 15-20 minutes, or until the potatoes are fork tender.
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Add in onion, carrots, and celery. Sprinkle basil and parsley on top. Saute until vegetables are tender (about 8-10 minutes). Add potatoes and broth, then add ground beef back to the saucepan; bring the mixture to a boil. Reduce heat; simmer, covered, until potatoes are tender (which will take about 10-12 minutes).
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Cook and stir the flour mixture until bubbly, about 3-5 minutes. Add the flour mixture to the soup and bring the soup to a boil. Cook and stir for 2 minutes. Reduce the heat to low and stir in the cheese, milk, salt, and pepper until the cheese completely melts. Remove the soup from the heat and stir in the sour cream.
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Instructions. Brown the ground beef in the bottom of a Dutch oven, skillet, or soup pot. If there's not enough fat in your ground beef, add a tablespoon or two of avocado oil. Add the finely diced onions, celery, and garlic. Cook until the onions are softened and translucent, about 5-6 minutes.
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Add to soup. Stir in 4 cups milk; heat through. In a small bowl, combine flour and remaining 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 melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts). .
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In a large skillet, cook the beef sirloin, mushrooms and butter over medium heat until the beef is no longer pink; drain. Add this mixture to the soup. Stir in 2 cups of milk and heat through. In a small bowl, combine the flour and remaining milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes until.
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Brown - In a skillet over medium heat brown the beef along with onion, carrots, basil and parsley in a Tablespoon of butter. Cook - When the hamburger is browned drain off any excess grease. Then add in potatoes and broth, bring to a boil, reduce heat and simmer for 10-12 minutes or until potatoes are tender.
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Cook the beef: Brown the ground beef in 3 quart saucepan. Drain and set aside. Sauté vegetables: In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender. Add in beef and potatoes then simmer: Add the broth, potatoes and beef and bring to a boil.
Living on Cloud Nine CHEESEBURGER IN PARADISE SOUP
Bring to a boil, reduce heat, cover and simmer just until potatoes are tender (but not to soft). Remove from heat and set aside. In a large soup pot, melt 4 tablespoons of butter. Whisk in flour a little at a time stirring constantly over medium heat. Cook for 1-2 minutes.
Cheeseburger Soup
Pressure cook the soup on normal setting for 15 minutes. STEP 3: Allow the instant pot to slow release for 10 minutes and then hit the release button and remove the lid. Toss in the cream cheese, shredded cheddar and green onions. Whisk until cheese is melted and mixed through. Add ¼ cup of heav cream and mix once again.
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Place into oven and bake until crisp and golden, about 10-15 minutes; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Heat olive oil in a saucepan over medium high heat.