Update my dinner status, I'm making this tonight.
31 chefs marked this as Favorite
8 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 1 : 15 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
Preparation
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup, bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Recipe by: Taste of Home Posted to EAT-L Digest by Aquasea221 on Dec 17, 1997
