Cheeseburger Soup

• 1 lb. lean Ground Beef
• 3 Cups Chicken stock
• 1 Cup Lager Beer
• 1/3 Cup Yellow Mustard
• 1/2 Cup Slurry (whisk equal parts flour & water or stock together until smooth)
• 1 Pint half & half Cream
• 1 lb. of Velveeta cheese cubed
• 2 Tbs. Butter
• 1 Onion chopped
• 1 Tomato chopped
• 2 Cups Lettuce chopped
• 1/3 Cup Dill Pickles finely chopped or Dill Pickle Relish
• Salt & Pepper to taste

1. Brown the hamburger in a 4 quart stock pot until slightly crunchy. When done, drain the excess fat and remove from the pot. Season with salt and pepper and set aside.
2. In the same stock pot, chop and saute the onion in 2 tablespoons of butter for a few minutes or until soft and translucent. Add the chicken stock, half & half cream, beer and mustard and simmer over medium heat for 5 minutes. Add the slurry and continue to heat for several more minutes allowing the rawness of the flour to cook out as it begins to thicken slightly. Reduce the heat to medium/low and begin to add the cubed Velveeta cheese a little at a time, thoroughly melting and incorporating the cheese. Add the hamburger and simmer together for 10 minutes. While the soup is simmering, chop the tomato, lettuce and dice the pickles.
3. To serve, divide and place the chopped lettuce, tomatoes and pickles into 4 to 6 soup bowls. Ladle the soup over the chopped vegetables and enjoy with toasted pieces of crusty bread or shoestring potatoes or potato chips.
4. Top with crispy thick cut bacon to garnish for Bacon Cheeseburger Soup.
5. Note: two 10 oz. cans of cheddar cheese soup can be substituted for the Velveeta cheese.

lean ground beef, chicken stock, lager, yellow mustard, slurry, cream, butter, onion, tomato, pickles, salt

Taken from www.epicurious.com/recipes/member/views/cheeseburger-soup-50142772 (may not work)