Steak Soup

November! This marks the official downhill slope into Christmas. It also marks the beginning of cold blustery days and long dark nights.What better to celebrate this cold, blusteryness than with a bowl of warm soup and some freshly baked bread?  We say not much!

Steak Soup

Ingredients:

1 stick butter
1/2 cup all-purpose flour
4 10 oz cans beef consumme
1/2 cup diced fresh carrots
1/2 cups celery
1/2 cups onion
1 8 oz can chopped tomatoes
1 1/2 tsp kitchen bouquet
2 beef bouillon cubes
1/2 tsp black pepper
1 tsp accent
1 10 oz package frozen mixed veggies
1 lb ground beef steak, browned and drained

Instructions:

 Place butter in a soup pot and allow to melt without browning. 
Add flour to butter and stir to form a smooth paste. 
Cook over medium heat, without browning for three minutes, stirring constantly. 
Add the consumme to the flour-butter mixture and stir until smooth and slightly thickened.
Bring to full boil. 
Add the fresh vegetables and seasoning with the tomatoes to the boiling soup.
Bring back to a boil, then reduce heat and simmer for 15 minutes until vegetables are almost tender. 
Add frozen vegetables and the browned ground steak meat.
Simmer an additional 15 minutes.

Serves-8