Mac Cheeseburger Soup (Print Version)
# Ingredients:
01 -
1 lb ground beef.
02 -
2 tsp dried thyme.
03 -
2 tsp dried oregano.
04 -
6 tbsp unsalted butter.
05 -
1 diced yellow onion.
06 -
2 stalks of celery, sliced.
07 -
2 medium carrots, chopped.
08 -
5 minced garlic cloves.
09 -
4 tbsp plain flour.
10 -
8 cups of chicken stock.
11 -
1 cup heavy cream.
12 -
8 oz elbow noodles.
13 -
8 oz sharp cheddar, shredded fresh.
14 -
1 tsp white balsamic vinegar.
15 -
Salt and pepper (to taste).
16 -
4 buns with sesame seeds.
17 -
2 tbsp olive oil.
18 -
Extra shredded cheddar for garnish.
19 -
Chopped green onions for garnish.
# Instructions:
01 -
Slice the buns into cubes (1-inch). Lay them on parchment paper, drizzle some oil, then bake at 400°F for 10 minutes or until crispy.
02 -
In a pot, cook the meat with 1 tsp each of oregano and thyme. Season with some salt and pepper. Once done, remove the beef and set it aside.
03 -
Using the same pot, melt the butter. Toss in the onion, celery, and carrots. Let them cook for roughly 10 minutes at medium-high heat.
04 -
Throw in the minced garlic along with the rest of the herbs. Stir and cook for a minute until you can smell the aroma.
05 -
Sprinkle in the flour, stirring constantly, and cook for a minute. Pour in a bit of broth to scrape up any stuck bits.
06 -
Pour in the rest of the stock and add the noodles. Simmer for about 5-7 minutes until they’re nice and tender.
07 -
Take the pot off the heat. Mix in the cream, shredded cheese, vinegar, and the cooked beef. Stir and heat gently before seasoning as needed.
08 -
Dish out the soup, topping it with crispy croutons, cheddar shavings, and green onions.
# Notes:
01 -
Shredding your own cheese makes it melt better.
02 -
If the soup thickens too much, just splash in some more liquid.