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Re: Favorite Soup Recipe??
Mom's Steak Soup
This was a winter staple in my house growing up. I LOVE it and it's great if you get the bread boules to serve it in. yummy!!! (the comments are my moms)
Steak Soup
1 lb chopped (ground) round - I always use more meat. Like maybe two pounds, or so.
1/2 lb oleo (that's margarine for you people under 35)- I always use less, like maybe 1/2 stick. You just have to be careful that the roux doesn't stick. Should be fine.
1 C flour
1/2 gal water ( 4 C)
fresh ground pepper to taste
omit any salt
1 large carrot - or equivalent
1 med onion
1 stalk celery
1 pgh frozen mixed veg
1 can salt free diced tomatoes or can salt free tomatoes put through food processor ( this is because your father doesn't like the tomato chunks).
4 tbsp beef bouillion granules, or 4 beef boullion cubes or 4 cups low sodium beef broth. I like the beef broth these days. Has a better flavor, I think.
Make a roux: Melt the margarine, stir in the flour, cook for a
minute or two. Use a low burner, the flour can brown too quickly.
Slowly add two cups of the water. Stir until smooth. ( a whisk is your best friend). Add all other ingredients except meat. Set aside. In another pan, saute meat until browned. Drain off any grease. Ad meat to veg mixture and simmer, stirring occasionally for a while (or put in crock pot), until veg are tender. Skim off any top fat. If soup needs to be thickened, add more roux by mixing liquid with flour ( like making gravy). Can be frozen for later use.
Now, I made the roux and browned the meat and then dumped it all into the crock pot on low for 4 hours and high for 30 minutes.
Mom's Steak Soup
This was a winter staple in my house growing up. I LOVE it and it's great if you get the bread boules to serve it in. yummy!!! (the comments are my moms)
Steak Soup
1 lb chopped (ground) round - I always use more meat. Like maybe two pounds, or so.
1/2 lb oleo (that's margarine for you people under 35)- I always use less, like maybe 1/2 stick. You just have to be careful that the roux doesn't stick. Should be fine.
1 C flour
1/2 gal water ( 4 C)
fresh ground pepper to taste
omit any salt
1 large carrot - or equivalent
1 med onion
1 stalk celery
1 pgh frozen mixed veg
1 can salt free diced tomatoes or can salt free tomatoes put through food processor ( this is because your father doesn't like the tomato chunks).
4 tbsp beef bouillion granules, or 4 beef boullion cubes or 4 cups low sodium beef broth. I like the beef broth these days. Has a better flavor, I think.
Make a roux: Melt the margarine, stir in the flour, cook for a
minute or two. Use a low burner, the flour can brown too quickly.
Slowly add two cups of the water. Stir until smooth. ( a whisk is your best friend). Add all other ingredients except meat. Set aside. In another pan, saute meat until browned. Drain off any grease. Ad meat to veg mixture and simmer, stirring occasionally for a while (or put in crock pot), until veg are tender. Skim off any top fat. If soup needs to be thickened, add more roux by mixing liquid with flour ( like making gravy). Can be frozen for later use.
Now, I made the roux and browned the meat and then dumped it all into the crock pot on low for 4 hours and high for 30 minutes.
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