Posted on 11/13/2009 12:59:48 PM PST by Patriot1259
A few simple ingredients make a sumptuous soup. Be sure to use a high-quality cheddar; it's crucial to the dish's flavor. Choose a yellow cheese for the richest color. For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon.
(Excerpt) Read more at thecypresstimes.com ...
You forgot the bacon.
BTTT
Does it have lard or is that just the condiment?
Tell you what, if it’s half as good as that Mexican Corn soup, it’ll be great!
I like cheese, so I’ve come to the right thread....
Well darn... I just defrosted some burger for lunch.
Will definitely try it.
OOOooooo....that sounds yummy. This is something new I’m trying tonight.
Beef and Dumplings
¼ cup flour
½ tsp salt
2 lbs round steak, cut into cubes
½ lb mushrooms, sliced
1 tbsp oil
1 large onion, sliced
1 clove garlic, crushed
1 12-oz can light beer
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp steak sauce
Dumplings
1 ½ cups flour
2 tsp baking powder
¾ tsp salt
3 tbsp shortening
¾ cup milk
In a large bowl, combine flour and salt. Add round steak cubes tossing t coat. In a large skillet, sauté mushrooms in oil until golden brown and set aside. Sauté onions and garlic until tender. Add meat and remaining ingredients. Cover and simmer for 1 ½ to 2 hours until meat is tender. Add mushrooms.
For Dumplings: In a medium size bowl, blend flour, baking powder and salt. Cut in shortening and add milk. Stir until well mixed. Drop by spoonfuls onto simmering beef mixture in skillet and cook 10 minutes uncovered. Cover tightly and cook an additional 10 minutes.
Yield: 6 to 8 servings
Soup!
MMMM, wish I wasn’t so lazy or I would make some or heat my veg/beef soup up.
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