Recipe - Steak Soup

4 tablespoon Butter
One fourth cup Flour
20 ounce Beef consomme; 2 10oz cans
One fourth cup Carrot; minced
One fourth cup Celery; minced
One fourth cup Onions; minced
One half cup Canned tomatoes; minced
Three fourths teaspoon Kitchen Bouquet
1 Beef bouillon cube
One fourth teaspoon Ground black pepper
One half teaspoon Flavor enhancer
5 ounce Frozen mixed vegetables
One half pound Ground beef; browned and
drained

1. Place the butter in a soup pot and allow to melt without browning.

2. Add flour and stir to form a smooth paste. Cook the mixture (roux)
over medium heat, without browning, for 3 minutes, stirring constantly.

3. Add the consomme to the roux and stir until smooth and lightly
thickened. Bring to a full boil.

4. 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.)
5. Add the frozen vegetables and browned ground steak. Simmer an
additional 15 minutes.
Recipe By : Dining InKansas City

Posted to EATL Digest 5 October 96

Date: Sun, 6 Oct 1996 19:58:19 +0000

From: Deborah Kirwan dkkirwan@CREIGHTON.EDU

NOTES : "Be sure to simmer long enough that the flavors become well
blended."

Deb * "The kitchen is a country in which

kirwan@creighton.edu * there are always discoveries to be

* made." La Reyniere