1. In a 3-qt. saucepan, brown beef; drain and set aside. 2. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1. 3. tablespoon butter until vegetables are tender, about 10 minutes. 4. Add broth, potatoes and beef; bring to a boil. 5. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. 6. Meanwhile, in a small skillet, melt remaining butter. 7. Add flour;cook and stir for 3-5 minutes or until bubbly. 8. Add to soup; bring to a boil. 9. Cook and stir for 2 minutes. 10. Reduce heat to low. 11. Add cheese, milk,salt and pepper; cook and stir until cheese melts. 12. Remove from the heat; blend in sour cream. 13. Yield: 8 servings (2-1/4 quarts). ---------------------------------------------------------------------------
Nutrition
Ingredients
