Melt butter.
Stir in flour and gradually add 2 cups water (roux).
Stir until smooth.
Add all other ingredients, except steak.
Melt margarine and blend in flour.
Add water and stir out lumps.
Saute ground beef and drain grease.
Add to flour stock. Saute onions and celery until slightly tender; add to soup.
Add mixed vegetables, tomatoes, beef concentrate, pepper and salt or Season-All.
Simmer until vegetables are done.
Freezes well.
Melt oleo and whip in flour to make smooth paste.
Stir in water.
Saute chuck; drain off grease and add to soup.
Add onion, carrots and celery.
Add frozen vegetables, tomatoes, Accent, beef concentrate and pepper.
Bring to a boil; reduce heat to a simmer and cook until vegetables are done.
Melt butter in a 4-quart pan.
Add flour; stir until smooth. Add 2 cups water and stir.
Saute steak in pan; add to mixture. Preboil onion, carrot and celery in remaining 2 cups water; add to soup.
Add all other ingredients to soup.
Bring to a boil, then simmer for 1 hour, stirring occasionally.
Makes 12 servings. Steak soup is considered \"the\" soup in Kansas City!
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Place butter in soup pot and melt without browning.
Add flour and stir constantly to form a smooth paste.
Cook over medium heat for 3 minutes.
Place the butter in a soup pot and allow to melt
Melt butter in stock pot.
Blend in flour to make a smooth paste.
Gradually add hot water a little at a time.
Whisking it smooth as you go.
Simmer until smooth.
Saute beef in a large skillet and drain off fat Add meat, bouillon, all vegetables and seasonings to saucepan.
Bring to a boil, then reduce heat and simmer until vegetables are cooked.
Melt margarine in Dutch oven over low heat, slowly stir in flour.
Add 8 cups water, mixing well.
Add rest of ingredients. Simmer over low heat for 2 to 6 hours.
Brown ground beef and drain.
Melt in butter.
Mix in flour. Add water and whole tomatoes.
Add Accent and black pepper. Parboil onion, carrots and celery; add to mixture.
Add frozen mixed vegetables and bring to a boil.
Simmer until vegetables are cooked.
Melt butter in a soup pot over medium heat until
Melt margarine, whisk in flour.
Stir in water.
Stir over low heat until smooth.
Add meat and bring to boil.
Add celery, onion, carrots, vegetables, tomatoes, Accent, B-V and pepper. Bring to boil and simmer 4 hours.
Melt oleo. Stir in flour.
Make a smooth base. Gradually add 2 quarts warm water, stirring constantly. Saute meat in a large skillet. Drain. Add meat to soup.
Parboil onions, carrots and celery for 15 minutes. Drain. Add to soup.
Add all other ingredients. Bring to a boil and simmer 30 to 45 minutes.
Makes 3 quarts.
ightly salt and pepper the steak on both sides; place in
Brown and drain the ground round steak.
Meanwhile, pour the vegetable oil into a large saucepan and add the carrots, onions and celery.
Saute 5 minutes or cover and cook 5 minutes.
Stir in flour or cornstarch.
Add and stir in the beef, broth, canned tomatoes, water, Worcestershire sauce, pepper and salt.
Add drained beef to soup; bring to a boil and simmer for 25 minutes. Stir in frozen peas and parsley and simmer 5 minutes more.
This is a doubled recipe; the original recipe calls for 1 pound of beef, so adjust to taste.
inutes more.
Pour the soup through a colander into a
Toss together steak and flour. Brown steak in hot oil in a large skillet over medium-high heat 5-6 minutes. Stir together steak, water and the remaining ingredients in a 5-quart crock pot. Cook covered on High for 8 hours or until vegetables are tender. Makes 16 cups.
ntil vegetables are tender and soup begins to thicken. Stir in
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important