Steak Soup

• 3/4 c. butter
• 1 c. flour
• 1/2 gal. warm water
• 2 lb. ground chuck
• 1 c. onion
• 1 c. carrots
• 1 c. celery
• 1 (10 oz.) pkg. frozen mixed vegetables
• 1 (10 oz.) pkg. frozen corn
• 1 (16 oz.) can stewed tomatoes
• 2 beef bouillon cubes, mixed with 1/4 c. hot water
• 1 1/2 tsp. salt
• 1 tsp. pepper

1. Melt butter and stir in flour to make a smooth paste. Gradually stir in water.
2. Set aside.
3. In large skillet, saute ground chuck.
4. Drain and add to soup stock.
5. Parboil onion, carrots and celery for 10 to 15 minutes.
6. Drain and add to soup. Add remainder of ingredients and bring to a boil.
7. Simmer 30 to 45 minutes.
8. This soup freezes well.
9. It makes a large amount.

butter, flour, water, ground chuck, onion, carrots, celery, frozen mixed vegetables, frozen corn, tomatoes, beef bouillon cubes, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287453 (may not work)