Pepper Beef And Cream Cheese Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Cream cheese makes this a wonderfully different soup. Great way to use leftover beef. Serve with crusty bread and a tossed salad. Cook time does not include cooking beef. Ingredients:
2 large green peppers, diced |
1 spanish onion, finely chopped |
3 celery stalks, thinly sliced |
3 cups sliced mushrooms |
1/4 cup butter |
1/4 cup all purpose flour |
6 cups beef stock |
1 pkg. cream cheese |
2 cups sliced cooked roast beef |
1 cup cooked fettuccine noodles, coarsely chopped |
salt and pepper to taste |
Directions:
1. Boil chopped noodles in water with evoo and coarse salt while preparing soup, when noodles reach al dente stage, drain and rinse
2. Saute the vegetables in butter over medium heat until tender.
3. Sprinkle with flour and cook stirring for 2 minutes.
4. Gradually stir in stock and simmer until soup has thickened slightly. Stir in cheese until melted.
5. Add the beef slices; simmer over low heat 5 minutes, stirring constantly.
6. Stir in the noodles.
7. Season to taste and serve immediately
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