Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, home made cheeseburger soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Home made cheeseburger soup is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Home made cheeseburger soup is something which I have loved my entire life. They’re fine and they look fantastic.
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! Course Dinner, Side Dish, Soup In a large pot brown hamburger.
To get started with this particular recipe, we must prepare a few ingredients. You can have home made cheeseburger soup using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Home made cheeseburger soup:
- Get 2 1/2 lb ground meat (i say meat because i use a 50-50 blend of beef and venison ground meat)
- Get 2 can campbells cheddar cheese soup
- Get 1 can campbells garlic cream of mushroom soup.
- Take 1 can sliced mushrooms (large can not the half can)
- Prepare 1/2 quart sliced dill pickles
- Make ready 1 can diced tomato
Kid-friendly, fun, and oh-so-easy, cheeseburger soup is going to become a weeknight staple at your house. "Leave the grill off when you crave a cheeseburger in cold months and whip up this soup!" said one Test Kitchen Professional. This cheeseburger soup recipe has all the flavors of a cheeseburger in soup form! Guaranteed to be a huge hit in your house! When my mother-in-law gave me her recipe for cheeseburger soup, I changed it a little.
Instructions to make Home made cheeseburger soup:
- Cook ground meat, and can of mushrooms, but season it to taste like you would a burger.
- While the ground meat is cooking, start your soups in a large pot, mix in two cans cheddar, and one can cream of mushroom, and three cans of water (milk changes the flavor too much for me, you can use 2 cans of it in place of the water as directed on the cheese soup if you like)
- Next open and drain the diced tomato.
- Take the 1/2 jar of pickles and give them a bath in a bowl of hot water. Drain and rinse a few times while the soup is thinning out and the meat is cooking. This will dilute the strong taste of the pickles and prevent it from overpowering the other flavors when added to the soup. Chop the pickles before adding them.
- When the meat is done strain off any grease using a colander lined with paper towel. Then add it to the soup along with the diced tomato, and pickle. Simmer on low for about a half hour or until the pickles soften.
Guaranteed to be a huge hit in your house! When my mother-in-law gave me her recipe for cheeseburger soup, I changed it a little. This creamy recipe brings two of my absolute favorite foods together in one! I don't have a lot of extra time to spend in the kitchen. A local restaurant serves a similar cheeseburger soup but wouldn't.
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