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Better than Plaza III Steak Soup
Have you ever been to Kansas City and eaten at the Plaza III? This iconic Kansas City restaurant has been a steak mecca for many years. But perhaps it’s most famous for its Steak Soup. Rich, hearty, it’s the soul of Kansas City in a bowl. Well, guess what? This steak soup is even better! A rich beefy-tomatoey base chock full of vegetableness (one of the privileges of your own blog is you can make up words!), it’s the perfect comfort soup. Try it tonight!
This is another one of my mom’s recipes. I used to love watching Julia Child with her as I was growing up. She would sit, very focused on the TV, quickly copying down every word out of Julia’s mouth. She had beautiful cursive and was very accurate and efficient in catching everything Julia said. That’s pretty much how she ran her business as well. She used to love it when Julia would refer to the “impeccably” clean towel that she had just dropped on the floor. This soup reminds me of mom and of home and of winter in Kansas City.
- 1 stick butter
- 3/4 cup flour
- 5 cups hot water
- 1 pound ground chuck
- 2 tablespoons beef bouillon granules
- 1/2 cup onion diced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1 cups frozen mixed vegetables
- ounces ?16 canned tomatoes crushed
- 1 teaspoon pepper
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 2 teaspoons Garlic salt
- 1 teaspoon Onion powder
- ? Worcestershire
Sauté beef in a large skillet and drain off fat. Set aside.
In a large stock pot, melt butter.
Blend in flour until smooth.
Gradually add hot water, whisking to break up any lumps as you go.
Simmer until smooth.
Add meat, bouillon, all vegetables and seasonings to saucepan.
Bring to a boil, then reduce heat and simmer until vegetables are cooked, approximately 20 – 30 minutes.
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