O'Charley'S Pepper Steak Soup

• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons diced red onions
• 1/3 cup diced green pepper
• 1/3 cup diced fresh celery
• 2 tablespoons all-purpose flour
• 42 cups water
• 3 beef bouillon cubes (to taste)
• 4 cups half-and-half
• 1 cup cooked potato, pieces (microwaved or baked)
• black pepper
• cayenne pepper
• 5 ounces cooked rib eye steaks, cut up (baked or fried)
• 1 tablespoon cold water
• 1 tablespoon cornstarch

1. Melt butter or margarine in a small stockpot or Dutch oven set over.
2. medium-high heat. When butter foams, add onions, green pepper and
3. celery.
4. Stir to coat. Cook 4 to 5 minutes, or until vegetables begin to soften
5. and.
6. brown. Add flour, and cook 2 to 3 minutes more, stirring often.
7. When flour smells "nutty" and is browned, add water. Cover, and bring
8. to a.
9. boil. Add bouillon cubes. Stir until blended.
10. Add half-and-half, potatoes, black pepper and cayenne pepper. Simmer 15
11. to.
12. 20 minutes. Add steak chunks; simmer 10 minutes. Mix cold water with.
13. cornstarch. Add to soup; cook to thicken. Mixture will be almost thick.
14. enough to eat with a fork, and salty from the bouillon cubes. (Do not
15. add.
16. extra salt.).

butter, red onions, green pepper, fresh celery, flour, water, black pepper, cayenne pepper, cold water, cornstarch

Taken from www.food.com/recipe/ocharleys-pepper-steak-soup-153386 (may not work)