Steak Soup
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INGREDIENTS 4 tablespoons butter
1/4 cup flour
2 (10-ounce) cans beef consommé
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celery
1/2 cup chopped, canned tomatoes
3/4 teaspoon Kitchen Bouquet
1 beef bouillon cube
1/4 teaspoon ground black pepper
5 ounces frozen mixed vegetables
1/2 pound ground beef steak, browned and drainedPlace the butter in a soup pot and allow to melt without browning. Add flour and stir to form a paste. Cook the mixture (roux) over medium heat, without browning, for 3 minutes, stirring constantly.
Add the consommé to the roux and stir until smooth and lightly thickened. Bring to a full boil.
Add the fresh vegetables, tomatoes and seasonings and allow to regain a boil. Reduce the heat and simmer until the vegetables are just barely tender. (This should take about 20 to 30 minutes.)
Add the frozen vegetables and the browned ground steak. Simmer an additional 15 minutes.
NOTE - Be sure to simmer long enough that the flavors become well blended.