This soup was incredible! If you have tried the cheese soup on this blog, you HAVE to try this. It is so hearty and makes a great meal. My family gave it six thumbs up!
Ingredients
- 1 cup shredded carrot
- 1 cup chopped onion
- 1/2 cup chopped celery
- 2 cans (14-1/2 ounces each) chicken broth
- 1 pound ground beef, cooked, crumbled and drained
- 2 cups cooked long grain rice
- 3 cups milk
- 1 pound process cheese (Velveeta), cubed (I didn't have this, so I used real cubed cheese instead)
- 1 cup (8 ounces) sour cream
Directions
In a large saucepan, combine the carrot, onion, celery and broth.
- Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or
- until vegetables are tender.
Stir in the beef, rice, milk and cheese; simmer, uncovered, until
- cheese is melted, stirring occasionally (do not boil). Just before
- serving, whisk in the sour cream; heat through.
- (I added 2 tbsp of flour, mixed with 1/4 cup of milk to thicken the soup slightly.)
- Yield: 10 servings
Nutrition Facts: 1 serving (1 cup) equals 368 calories, 22 g fat (13 g saturated fat), 77 mg cholesterol, 790 mg sodium, 19 g carbohydrate, 1 g fiber, 22 g protein.
Taste of Home: Almost Homemade 2011
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