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Before you jump to Home made cheeseburger soup recipe, you may want to read this short interesting healthy tips about Treats that provide You Energy.
We are all aware that having healthy snacks can help us feel better in our bodies. Increasing our intake of sensible foods while decreasing the intake of unhealthy ones plays a role in a more healthy feeling. A salad helps us feel better than a piece of pizza (physically anyway). Deciding on healthier food choices can be challenging when it is snack time. You can spend several hours at the supermarket searching for the perfect snack foods to allow you to feel healthy. Here are some healthy snacks which you can use when you need a quick pick me up.
Probably the most popular snacks is low fat yogurt. Eating natural yogurt in place of a wholesome larger lunch is not a good idea. Low fat yogurt would make a amazing snack, nonetheless. It is a protein-rich supply of healthy vitamins and minerals. Yogurt is simple for the human body to digest and, based on the type of culture utilized to make the yogurt youre eating, can also help regulate your digestive system. Yogurt combines perfectly with nuts as well as seeds. It’s an excellent method to enjoy a flavorful snack without too much sugar.
A large selection of instant health snacks is easily obtainable. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to home made cheeseburger soup recipe. To cook home made cheeseburger soup you only need 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Home made cheeseburger soup:
- Get 2 1/2 lb ground meat (i say meat because i use a 50-50 blend of beef and venison ground meat)
- Take 2 can campbells cheddar cheese soup
- Get 1 can campbells garlic cream of mushroom soup.
- You need 1 can sliced mushrooms (large can not the half can)
- Get 1/2 quart sliced dill pickles
- Provide 1 can diced tomato
Instructions to make Home made cheeseburger soup:
- Cook ground meat, and can of mushrooms, but season it to taste like you would a burger.
- While the ground meat is cooking, start your soups in a large pot, mix in two cans cheddar, and one can cream of mushroom, and three cans of water (milk changes the flavor too much for me, you can use 2 cans of it in place of the water as directed on the cheese soup if you like)
- Next open and drain the diced tomato.
- Take the 1/2 jar of pickles and give them a bath in a bowl of hot water. Drain and rinse a few times while the soup is thinning out and the meat is cooking. This will dilute the strong taste of the pickles and prevent it from overpowering the other flavors when added to the soup. Chop the pickles before adding them.
- When the meat is done strain off any grease using a colander lined with paper towel. Then add it to the soup along with the diced tomato, and pickle. Simmer on low for about a half hour or until the pickles soften.
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