Steak Soup

• 1 stick butter or margarine
• 1/2 c. flour
• 4 (10 oz.) cans beef consomme
• 1/2 c. diced fresh carrots
• 1/2 c. diced celery
• 1/2 c. diced onions
• 1 (8 oz.) can tomatoes, chopped
• 1 1/2 tsp. Kitchen Bouquet
• 1 beef bouillon cube
• 1/2 tsp. black pepper
• 1 tsp. Accent
• 1 (10 oz.) pkg. frozen mixed vegetables
• 1 lb. ground beef steak or ground round, browned and drained

1. Put butter in soup pot; do not burn.
2. Add flour and stir to form smooth paste.
3. Cook over medium heat without burning 3 minutes, stirring constantly.
4. Add consomme; stir until smooth and lightly thickened.
5. Bring to one full boil; add the fresh vegetables, seasoning with the tomatoes to boiling soup, then reduce heat.
6. Simmer 30 minutes until vegetables are almost tender.
7. Add frozen vegetables and browned ground meat.
8. Simmer additional 15 minutes.
9. Serve with giant oyster crackers or hot bread.
10. Serves 8.

butter, flour, beef consomme, fresh carrots, celery, onions, tomatoes, kitchen, black pepper, accent, frozen mixed vegetables, ground beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371624 (may not work)