Plaza III Steak Soup
Ingredients
- 1 stick butter
- ½ cup flour
- 40 oz beef consomme
- ½ cup fresh carrots diced
- ½ cup fresh celery diced
- ½ cup fresh onion diced
- 8 oz tomatoes chopped
- 1 ½ tsp Kitchen Bouquet
- 2 cubes beef bouillon
- ½ tsp pepper
- 1 tsp Accent
- 10 oz frozen mixed vegetables
- 1 lb ground round browned and drained
Instructions
- Place butter in a soup pot, and allow to melt without browning. Add flour to butter and stir to form a smooth paste. After mixture is smooth, cook over medium heat, without browning for 3 minutes, stirring constantly. Add consommé to the flour-butter mixture, and stir until smooth, and slightly thickened. Bring to a full boil.
- Add fresh vegetables and seasonings with tomatoes to boiling soup. Allow soup to regain the boil, then reduce heat and simmer for 30 minutes until fresh vegetables are almost tender. Add frozen vegetables and the ground round. Simmer an additional 15 minutes.
- Serve with giant oyster crackers.
Notes
From the Kansas City Star. Can substitute V-8 Juice or tomato juice in place of canned tomatoes.
Nutrition
Calories: 275kcalCarbohydrates: 13gProtein: 15gFat: 17gSaturated Fat: 9gCholesterol: 67mgSodium: 698mgPotassium: 465mgFiber: 2gSugar: 1gVitamin A: 3755IUVitamin C: 9mgCalcium: 38mgIron: 2.3mg
