Without fail making ultimate Home made cheeseburger soup easy, tasty, practical.
Good Evening every body, at this time you get present recipe Home made cheeseburger soup with 6 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 5 stages of easy cooking Home made cheeseburger soup.
Ingredients for Home made cheeseburger soup
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Needed 2 1/2 lb : ground meat (i say meat because i use a 50-50 blend of beef and venison ground meat).
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Prepare 2 can : campbells cheddar cheese soup.
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Prepare 1 can : campbells garlic cream of mushroom soup..
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Needed 1 can : sliced mushrooms (large can not the half can).
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Needed 1/2 quart : sliced dill pickles.
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Needed 1 can : diced tomato.
If all ingredients Home made cheeseburger soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Home made cheeseburger soup
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Cook ground meat, and can of mushrooms, but season it to taste like you would a burger..
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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).
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Next open and drain the diced tomato..
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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..
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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..
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