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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Gloria transforms the sauce and one of the remaining steaks into this spectacular soup, which she serves with a tossed salad and fresh-baked rolls. Topped with Swiss cheese and croutons, the nicely seasoned soup can't be beat. Ingredients:
1 cooked steak, diced (about 1 cup) |
1-1/2 cups mushroom sauce |
1 can (14-1/2 ounces) chicken broth |
1 can (14-1/2 ounces) beef broth |
1 cup water |
1/4 to 1/2 teaspoon celery seed |
1/4 teaspoon pepper |
2 drops hot pepper sauce |
herb-flavored croutons |
shredded swiss cheese |
Directions:
1. In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes. Top servings with croutons and cheese. Yield: 4 servings.
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