The big guy's under the weather at the moment and being as he's a meat kinda' guy, I thought I'd make a big pot of hamburger soup to warm his innards instead of the usual chicken soup for sick souls. We all know there's got to be a million ways to make hamburger soup and I don't know about you, but I wonder why I don't make it more often. It's so easy and darn tasty too.
This particular version's adapted from the Best of Bridge Series Cookbooks, specifically from The Best of the Best. These cookbooks are special to me because other than the fact they're written by some fellow Calgarians, the recipes have been very well tested - so well that not once have I made something from any of the books that didn't turn out perfectly. I can't say that about all of the cookbooks in my collection, that's for darn sure. Download Hamburger Soup
I browned some lean hamburger along with a large onion, then drained it well in a fine mesh colander. Returned to the pot, it was joined by canned tomatoes as well as tomato soup, consomme which has a much richer flavor that mere beef stock, carrots, celery, spices and barley then allowed to simmer on the back burner for 2 whole hours. I added some pasta 10 minutes before I was going to serve it up just to thicken it up a bit - hey we like our soup to have some body to it. Topped with some grated parmesan and fresh parsley, it warmed the cockles of my sweet man's heart.
One thing about us, sick or not, nothing ever ruins our appetites.