My Fall table is set with my favorite bowls that came from Homegoods last year. I love the watercolor design on them, both inside and out.
The table is set with a pumpkin runner from Ross, a bargain at $4.99!
The pumpkin centerpiece is from Kohl's, several years ago, and circled with some garland.
Recently my dear friend Marsha, from The Better Baker, sent me her cookbook as a lovely gift after the passing of my hubby. I immediately read all the recipes and decided, with our cooler temperatures finally here in Texas, I'd make this Amish Cheeseburger Soup. Marsha got this recipe from her friend Tonya and loved it so much that she included it in her cookbook. I LOVE my cookbook, Marsha!
|How about a nice, comforting bowl of soup? My Le Creuset pumpkin pot is perfect for reheating a small quantity.|
1 lb. ground beef
8 T. butter, divided
1 1/2 cups carrots, roughly chopped
1 1/2 cups celery, sliced
1 small onion, chopped
fresh parsley, snipped, to taste (I used about 1 T. dried)
fresh basil, to taste (I used about 1 t. dried)
6 cups (reduced fat) chicken broth
8 cups peeled and cubed potatoes
1 (16 oz.) container (lite) sour cream (I omitted, as I thought the soup was creamy enough)
In skillet over medium heat, cook ground beef. Drain and set aside. In large stockpot over med. heat, melt 2 T. butter, Add carrots, celery, onion, parsley and basil; saute' until tender, about 10 minutes. Add chicken broth and potatoes; reduce heat to a simmer and cook until potatoes are tender. While veggies are cooking, make the roux. Stir constantly as you add roux to soup. Stir in sour cream just before serving. Makes 10 servings
remaining butter (6 T.)
1/2 cup flour
salt and pepper to taste
1 lb. Velveeta cheese, cut into cubes
3 cups milk
In saucepan, melt butter over med. heat. Add flour, salt and pepper. Whisk until bubbly and smooth, about 1 minute. Slowly add milk, stirring constantly until thickened. Add Velveeta and stir until smooth and melted through. Add to broth and veggies.
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