Steak Soup

• 1 stick butter
• 1 c. flour
• 1/2 tsp. pepper
• 1 tsp. Accent
• 1/2 c. chopped onions
• 1/2 c. chopped carrots
• 1 c. mixed vegetables
• 1/2 lb. or 8 oz. chopped tomatoes
• 1 c. ground chuck, cooked and drained
• 1 1/2 tsp. Kitchen Bouquet
• 1 qt. plus 1 c. water
• 1/2 c. celery, chopped
• 1 tsp. beef base

1. Put meat on to brown; drain. Parboil onions, carrots and celery. Melt butter in a 2-quart pan; add flour mix. Add water and stir while heating until thickened; continue stirring. Add Accent, pepper, beef base and tomatoes; cook a minute. Add Kitchen Bouquet and rest of vegetables and cooked meat. Cook on medium heat for 30 minutes, stirring occasionally. This soup may be frozen for later use. Makes 1 1/2 quarts.

butter, flour, pepper, accent, onions, carrots, mixed vegetables, tomatoes, ground chuck, kitchen, water, celery, beef base

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989337 (may not work)