Favorite Ingredients Friday for November 21

CLASSIC STEAK & CHEESE SOUP

3 frozen beef sandwich steaks
1 onion, peeled, quartered and sliced
8 ounces sliced fresh mushrooms
1/2 cup (or more, to taste) diced or sliced green bell pepper
1/4 cup flour
3 cups beef broth
1 cup milk (or more, to taste)
Salt & pepper to taste
8 ounces Velveeta-type cheese, cubed

Cut the steaks in strips. Cook steak strips, stirring, in a Dutch oven
over medium heat until most of the pink is gone. Add onion, mushrooms, and green peppers. Cook over medium-high heat, stirring, for about 10 minutes or until vegetables are tender. Stir in flour. Remove from heat; gradually add broth and milk. Return to heat; cook, stirring often, until thickened and bubbly. Stir in cheese and continue to cook until cheese is melted. Add salt and pepper to taste; if soup is too thick for your taste, add milk until it is the consistency you like.
Makes 4 to 6 servings.

My family loves steak and cheese sub sandwiches, so I invented this
yummy soup full of the same flavors. A bowl full will warm you up on the chilliest winter night!


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