What’s your favorite soup of all time? Do you have a favorite soup that is requested often? On a cold, gloomy day, this soup will warm any soul. It’s one of the soups that is thick and hearty like a stew. Mrs. Kerry would bring it to church potluck or a late night dinner after caroling in town. Here is her shared recipe.
- Brown 2 pounds of burger in a frying pan. Once brown, drain grease add 2 Tablespoons butter, season, and add 2 medium onions diced. Saute until translucent.
- In a large stockpot, start to bring to a boil 6 cups of water. Add 1/4 cup of bullion.
- Meanwhile, dice 5 stalks of celery, add to stockpot.
- Thinly slice 9 carrots. Add to stockpot as well.
- Slice 10 medium-large potatoes into desired bite size. Add to stockpot.
- Once vegetables are soft, add burger and onion mixture to the vegetables.
- Add 1/8 cup dried parsley and 3 teaspoons of basil to the stockpot.
- Next add 2 xlg cans of prepared wild rice or 6 cups from your prepared (fully cooked) rice pot.
- Return to boil.
- Add an xlg can each of cream mushroom and cream chicken soup.
- Adjust liquid as desired with milk. Mrs. Kerry makes it thick, and only adds 3 cups, but it can be adjusted as desired.
- Once steamy again, add one package of shredded cheddar cheese. (This can be substituted with Velveeta if you want a cheesy broth with more liquids.)
- Serve in bread bowl with cheddar cheese, crumbled bacon and sour cream.
Happy Autumn! Happy Homemaking!!!