I was asked to send up the recipe for the hamburg potato soup I made. Well ok,here it is in a nut shell, everything ya need to know. 1. One pound of good lean hamburg, little more would work great also. In a large pot, brown the hamburg, put nothing in it at this time. Once thats done, shut the burner off. ya wont need that for a bit. 2. To the hamburg, add 1 and 1/2 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, and 3/4 teaspoon chili powder. Give it good stir, and leave it alone. 3. dice up 3 large potatoes plus 1 smaller one. Dice up 1 large onion, dice up 2 good size carrots, and 1 smaller one. set aside in a dish of some kind that will hold it all. 4. To the hamburg, add 3 and 3/4 cups of beef broth, again never use water unless really need to. Or if ya dont have beef stock, use same amount of water, but add 6 to 8 beef boullion cubes. Wont need to desolve them first. It will do that on its own. Turn the burner back on med high, bring it to a rapid boil. Once its boiling good and proper, add the taters, carrots and so forth to the pot. At this time, turn the burner down to a low simmer. Stirring once in awhile for around 45 minutes. Check the taters and carrots, they should be about done. 5. once they are close to being done. Take 2 cups of milk. Dont matter if its whole or 2%. To the milk, add 1 tablespoon corn starch, plus 1 teaspoon. Stir it real good and proper until it has desolved completely. 6. add 1 heaping tablespoon parsley flakes to pot. Give it a little stir. Now add the milk and cornstarch mixture slowly, stirring all the while your adding it. Once its mixed in good and proper, place a cover over the pot, and let it simmer for 15 to 20 minutes, stirring every 5 minutes or so.. 7. Now is the time to give it a good taste test. If anything more should be added, nows the time to do it. With the amounts I used, it turned out just fine. 8. All thats left to do now, is grab a bowl of that fine tasting soup and eat away. Sounds like a lot going on, but is real simple to make
Posted on: Wed, 31 Dec 2014 21:07:42 +0000
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