|
In a 3 qt saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basit and parsley in 1T. butter until vegetables are tender--about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
Meanwhile in a skillet melt remaining butter. Add flour and cook and stir 3-5 minutes or until bubbly; add to soup. Bring to a boil. cook and stir 2 minutes. Reduce heat to low; add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream.
|
