It snowed on and off all day today and thought of a thick soup just sounded good. So I got to thinking and pulled together this quick soup in about 30 minutes. I call in the recipe for a mix by Urban Accents, their Mushroom Truffle Hunt. I find it at Cost Plus World Market and it is worth the cost. It is fantastic added to pasta sauces as well! And as often the case, I used buffalo meat as we prefer it to beef. You can use either. I also call for my favorite Tillamook Cheese – the tasty loaf wrapped in black…. Special Reserve Extra Sharp Cheddar. Yes, you can use regular cheddar…..but, oh, I beg of you – use real cheese! Not any of that “processed cheese food” in this soup 😉
Cheeseburger Soup Recipe
1 large onion, chopped
1 lb. ground buffalo meat (or lean hamburger)
1/2 tsp dried diced garlic or 2 cloves minced
1 Tbsp Mushroom Truffle Hunt
2 Tbsp all-purpose flour
3 cups lower sodium beef broth
1 12-ounce can low-fat evaporated milk
1 tsp Worcestershire sauce
1/2 teaspoon mild paprika
1/4 teaspoon fresh ground black pepper
6-ounces grated Tillamook Special Reserve extra sharp cheddar cheese
1 Tbsp chopped chive (fresh or dried)
In a large/deep nonstick skillet over medium-high heat, add the onion and buffalo to skillet. Cook, stirring frequently, until the meat starts to brown. Lower the heat to medium and add in the garlic and dried mushrooms. Cook till the meat is fully done.
Sprinkle the flour on top and stir in, cook for a minute or two, stirring constantly. Blend in the beef broth. Let the soup cook till it just starts to boil, stirring often. Stir in the milk, then the seasonings. Lower the heat to medium low and let heat through for a couple minutes.
Add in the cheese, stirring in well. Turn off the heat and add in the chives.
Serve in deep soup mugs with fresh bread or vegetable crackers.