Deerburger Soup....

Brutus

CGN Ultra frequent flyer
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One can use 1 to 1 and a 1/2 lbs of venison burger or substitute with the same amount of extra lean beef burger.
One small can of beef broth
One half can of vegetable broth
Sea salt if possible to taste or use table salt
black pepper to taste
One tablespoon of garlic salt
One tablespoon of garlic oil
One medium onion
One can of crushed tomatoes
Celery salt one teaspoon
one quart cold water
One large can mushrooms with the liquid utilized

Brown burger in a frying pan throw in onion salt pepper too.
Once browned drain off fat if any...

Next throw back in frying pan and mix in tomatoes/all garlic and mushrooms at lower heat and simmer for 20 minutes.
Add rest of ingrediants in sausepan large enough for all contents.
Take burger and mix and add to rest of liquid and rest of recipe ingrediants.

Bring to a rolling boil, turn down heat immediately, and let simmer for two hours.
Makes for four to six adult servings.

If kicking back for rest of the night at home and not driving or using machinery, get a bottle of Reserva Chilean red wine, serve with meal.
And remember most red wines are best served at room temperature...
so no rush if the wine is a recent purcahase.

Now kick back with soup and red wine watch the tube....;)
 
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