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“I found this recipe in a magazine and changed it slightly to my family's tastes. Can be served with toasted buns, pickles, onions, lettuce, mustard and ketchup.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a dutch oven, cook the beef, onion, celery, and garlilc over medium heat until meat is browned, drain off the fat. Sprinkle flour over the meat, cook and stir for two minutes. Stir in the broth and poatoes. Bring to a boil. Reduce heat, simmer covered 10 minujtes until potatoes are tender.
  2. Stir in the tomatoes, chees, and tomato paste, and mustard. Cook and stir until cheese is melted and smooth and soup just comes to a gentle boil. Stir in the milk, heat through. Serve with the toasted buns and condiments.

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