Cheesesteak Soup

February 15th 2015 - Soup to Share

Cheese Steak Soup

Ingredients:
1 package of Hormel beef roast (see picture below)
10 oz shredded cheddar cheese
8 oz shredded provolone
2 oz Velveeta cheese, cubed
1 small onion, chopped
2 garlic cloves, smashed
1 carrot, chopped
3 tbsp olive oil
1/3 cup of flour, plus 2 tbsp for the cheese
2 tbsp Worcestershire sauce
4 dashes of Tabasco
6 cups low sodium chicken broth
2 cups water
1tsp paprika
1 tsp pepper
1 tsp garlic powder
1/2 tsp salt
1/4 cup pepperoni peppers, diced (from the jar, stems removed)
3 slices of wheat bread

Directions:
1. Preheat oven to 400 degrees. Toss bread cubes with olive oil and sprinkle with season salt and pepper. I didn't include these seasonings in the ingredients because it is so little. Bake for about 7 minutes
2. Heat your Dutch oven over medium high heat with olive oil.
3. Add the garlic, onion, and carrot along with seasoning and cook for about 6 minutes or until the onion gets soft
4. Add the 1/3 cup of flour with the Tabasco and Worcestershire and mix.cook for about 3 minutes
5. Stir in the water andchicken broth. Bring to a simmer for 20 minutes
6. Heat the beef in another pan over medium heat. Add the diced pepperoncinis.
7. Drain the meat from the sauce and reserve until soup is ready. Add the Aus Jus to the soup, stir
8. Transfer the soup to blender and blend until smooth.
9. Toss the cheese with the 2 tbsp of flour.
10.  Return the soup to the pot. Mix in the shredded cheese slowly
11. Transfer the soup back to the blender and blend for 1 minute
12. Return the soup to the pot one more time and stir in the Velveeta. Stir constantly until the soup consistency is nice and smooth
13. Serve with steak, pepperoni and croutons on top. Enjoy your cheese steak in a bowl.

Tonight's wine is:
Grand Fleur De Lyeth
Reserve
2012
Red blend: Cabernet Sauvignon, Merlot, Petit Sirah
Lyeth estate in California

Enjoy

Julianne