Steak Soup Plaza Iii

• 4 Tbsp. butter
• 1/4 c. flour
• 2 (10 oz.) can beef consomme
• 1/4 c. diced carrots
• 1/4 c. diced onions
• 1/4 c. diced celery
• 1/2 c. chopped canned tomatoes
• 3/4 tsp. Kitchen Bouquet
• 1 beef bouillon cube
• 1/4 tsp. ground black pepper
• 5 oz. frozen mixed vegetables
• 1/2 lb. ground beef steak, browned and drained

1. Place the butter in a soup pot and allow to melt without browning.
2. Add flour and stir to form a smooth paste.
3. Cook the mixture (roux) over medium heat, without browning, for 3 minutes, stirring constantly.
4. Add the consomme to the roux and stir until smooth and lightly thickened.
5. Bring to a full boil.
6. Add the fresh vegetables, tomatoes, Kitchen Bouquet, bouillon and pepper; allow to regain a boil.
7. Reduce the heat and simmer until the vegetables are just barely tender.
8. (This should take about 20 to 30 minutes.) Add the frozen vegetables and the browned ground steak.
9. Simmer an additional 15 minutes, or long enough that the flavors become well blended.

butter, flour, beef consomme, carrots, onions, celery, tomatoes, kitchen bouquet, ground black pepper, mixed vegetables, ground beef steak

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451769 (may not work)