Who posted the 'Creamy Hamburger Soup'?

15 years ago

I need to "Thank You!" big time. I made it the day you posted the recipe, and two more times since. I've shared the soup with neighbors and they raved about it, too.

I'm made some additions (1/2 onion and 4 stalks of celery, browned) 8 oz. mushrooms, beef broth for half the water, and ground venison as the "burger." I used edamame beans in one batch and sweet peas in another to replace the corn.

It's our new favorite "meal in a bowl" soup! I love the recipes posted here at the KT!

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Comments (15)

grammahony
15 years ago
So would whoever posted the original recipe, please post it again. I'd like to try the original.
Leslie
craftyshe
15 years ago
Is this it? sounds good & easy!

Posted by pattico (My Page) on Wed, Sep 3, 08 at 11:27

I got the recipe from someone on here...
I'm not sure how I do it, follows the recipe anymore...lol

Creamy Hamburger Soup

two cans cream of mushroom soup
three can of water.
1 lb of ground beef, browned
four med potatoes cut into small chunks
and boiled until almost done.(not mushy)
1 can corn

This is the basic...

You can add or take away to make it your own.

I added shredded cheddar cheese.
and also I added an extra can of soup and another can of water. (We need leftover for lunch the next day..."S")

I love soups..
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Comments (20)
You bet that soup looks good! I have company in for supper, and we aren't eating until 7:30 and I haven't eaten today and just back from a dental visit, and don't think I could eat anything solid right now if I wanted to, so that soup looks even better and my stomach is growling. I've had a soup 'thing' all this winter and am making it much more than I used to. I don't know why I hadn't made it more often. I am using coconut's bread directions and it's so good, and such a no-brainer, I keep a batch going almost perpetually. It takes very little effort to throw it in the oven to go with soups, and with a little salad on the side, it's heavenly. Now, thank's Tish...........I have homemade chicken noodles soup on my brain. Throw away a cast iron skillet? OMGosh. I love cooking in cast iron, and baking on or in stone. Cast iron is a healthy way to cook (no worries about coatings or aluminum) and it was the original no-stick cookware. It also builds biceps just hoisting it around. LOL.
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Cheeseburger Soup Recipe ???
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Comments (10)
gardnpondr, very smart of you to ask for other opinions on this soup - the flour and butter in this recipe should alert to it not being tested or approved for safety. Sadly, there are lots of examples to be found online that could mislead someone not familiar with food safety guidelines - please don't use sources such as this one. The author doesn't likely know how careless, but the density of the vegetable beef and chicken-corn soups on this site look frightening to me! With my food processor and a couple of large skillets to brown, I could throw this burger soup together in 30 minutes anyway, freeze it if I wanted (and its high fat, high salt if thats important to you)...but I'd never can it. Searching 'canned cheeseburger soup' brings up several hits leading to this entry: Here is a link that might be useful: blogged canned soup recipe
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Comments (42)
Okay - you asked for it! Here are my "dirty little secrets" LOLOLOL! Easy Creamy Peppercorn Chicken Rated: 4 out of 5 by 22 members Yields: 6 servings "A quick mushroom gravy, courtesy of soup and a packet of peppercorn gravy mix, smothers chicken and onions. Rice is a must-have side dish." INGREDIENTS: 4 skinless, boneless chicken breasts 1 (10.75 ounce) can condensed cream of mushroom soup 1 packet peppercorn gravy mix 1 onion, sliced into thin rings 1 cup water DIRECTIONS: 1. Preheat oven to 400 degrees F (205 degrees C). 2. Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken. 3. Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes ********************************************************* Mushroom Pie Crusts for a 9"pie (top & bottom) 2 hard boiled eggs, sliced (optional) 1 tbsp butter 14 16 oz fresh button mushrooms, sliced 1 stalk celery ½ cup onion chopped 1 can Cream of Mushroom soup ½ cup chopped walnuts S&P Saute the celery, onions and mushrooms in butter until they give off the liquid and it evaporates. Remove from heat and stir in soup and walnuts. Place bottom crust in a pie dish. Line the bottom with sliced eggs if you are using them, otherwise pour mushroom filling into pie crust. Place top crust on. Crimp edges and cut steam vents. Bake 350 for 45 50 min. ******************************************************* Golden Chicken Curry 1 (2 to 3 pound) whole chicken, cut into pieces 1 tablespoon garam masala 1 tablespoon garlic powder 2 tablespoons olive oil 2 onions, chopped 1 cup chicken broth 1 (10.75 ounce) can condensed cream of chicken soup 4 potatoes, peeled and cubed 4 tablespoons curry powder salt and pepper to taste 2 ounces golden raisins Directions 1 Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot. 2 Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool. 3 Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!
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Comments (0)
I just made this last night. We loved it! I use low sodium beef broth (Swansons) and the Better Than Bouillon brands beef and chicken base which IMO helps keep the over-saltiness out of the soup. You can then add back any salt you desire. I put the pot in the refrigerator overnight. Loved removing the fat that was sitting on top of the soup the next morning ;>) Onion Soup Fondue 1 to 1.5 sticks sweet (unsalted) butter 3.5 to 4 large Vidalia-type sweet onions, thinly sliced 1 quart low sodium beef broth 1 qt water heated w/ 3 tsps Better than Bouillon brand beef base 1 tsp chicken base (Better Than Bouillon brand) Black pepper - a few shakes Small clove garlic, sliced (for easy removal) 2 Tbsps low sodium soy sauce 1 tsp Beau Monde Large pinch of brown sugar (if desired) French bread, sliced 1" thick Emmenthaler and/or Gruyere cheese, sliced In large kettle, melt butter and saute onions until transparent. Add beef broths and chicken base, pepper, garlic, soy sauce and Beau Monde (and brown sugar if desired). Cover and simmer for 2 to 3 hours. Remove from heat and allow to stand overnight (in fridge). The next day, remove the fat from surface. Reheat and check seasonings. Heat oven to 450 degrees. Lightly toast slices of bread. Ladle soup into oven proof bowls. Place bread on top of each bowl and top with several slices of cheese to cover opening of bowls. Place in oven and bake until cheese melts. Serves 5-6. Source: Adapted from recipe found at Gail's Recipe Swap posted by "cheezz" who added her own changes to a Hamburger Hamlet Onion Soup Fondue recipe. I've also made changes. You can add a little white wine if desired while onions are being sauteed. I added brown sugar as I prefer onion soup to be a bit sweet. This is delicious and much like French onion soups served in brasseries and bistros. I used slices of Emmenthaler along with some shredded Gruyere. Also used Wegman's sliced Pane which fit the opening of my soup bowls.
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caroline94535
Original Author
15 years ago
I have the original recipe saved to Word...I think Pattico posted it. Here's her recipe.

Creamy Hamburger Soup

2 cans of Cream of Mushroom soup
3 cans of water
1 lb. of ground beef, browned
4 medium potatoes, cut into small chunks and boiled until almost done, but not mushy
1 can corn

This is the basic recipe...

You can add or take away to make it your own.
caroline94535
Original Author
15 years ago
Ooops! I must have been posting while CraftyShe was posting. Sorry.
pattico_gw
15 years ago
Thank You....I don't remember where or who I orginally got it from...But I know it was from this machine...lol

We love it...

I have several recipes I've gotten from this computer that have become our favorites.

For one of my cousins birthday's I made her a recipe book called "Trisha's Favorites" (that is what my family calls me)

Everyone else in the family now wants one...so I'd better get busy before Christmas gets here.

patti
cynic
15 years ago
Sooooooo, by chance are you going to post the recipe book?? :D
trishaw
15 years ago
It looks wonderful and easy. Hubby was reading over my shoulder and asked if we could try for dinner soon!

I want to be Patti's cousin!

Trish
dotmom
15 years ago
This sounds soooo good and easy. I'll make it soon as the weather here, is turning cool. Question. how would this work in a slow cooker? Dottie
glenda_al
15 years ago
Sounds quite tasty!
phyllis__mn
15 years ago
Sounds good....I've saved it.
wantoretire_did
15 years ago
I have a similar recipe: 1 lb. grd. beef, onion salt, pepper
1 can cr. of chicken soup (no liquid added)
1 sm. can of mushroom stems & pieces (save liquid)

Make patties and brown. Arrange in casserole dish; add soup. Pour mushrooms and 1/3 of the liquid over soup. Bake covered at 350 for about 1/2 hour.

This is great for potlucks and you can also make meatballs instead of patties for hors d'oeuvres.

I'm just trying to think how many years I've had this recipe, and it scares me - I think since the 60's!! I omitted the part about browning the meat in a tablespoon of oil!!!!
frazoo
15 years ago
DH is the soup maker here. Now, I don't like canned soup as well as I used to.

He makes a soup like this in the crock pot. Hamburger and onion, cooked and drained. Cream of Mushroom soup, beef broth, V-8 (plain or spicy). Sometimes no V-8 but 2 cans of Cream of Mushroom soup.

Then he dumps in any veggies (canned, frozen, fresh) we have on hand. Could be mixed veggies and/or green beans, peas, corn, carrots...and if we don't have taters on hand, he uses the canned sliced potatoes. With just the two of us, we don't eat many potatoes so we keep the canned kind on hand for soups. Also, they're good to have on hand when the weather is bad (and soup sounds good) and a trip to the store for potatoes isn't an option.

We love this soup! (or stewp, as his girlfriend Rachel Ray calls it). Now, we have a name for it..."Creamy Hamburger Soup"! Who knew...???

Leslie/KS
jannie
15 years ago
I'm going to make it Wednesday.
cynic
15 years ago
I'm normally not much on cream soups. But last year I was at a restaurant and had their chicken wild rice soup. I thought, why couldn't I do this myself? Take cream of chicken (or potato or celery...) soup, maybe some chicken chunks (if I don't have some could use boneless/skinless breast or even canned chicken), some wild rice and maybe some onion, bacon and lots of pepper. I'm not a mushroom fan so they're out but I thought it could work out pretty good. I'll bet theirs wasn't exactly homemade anyway. This is a reminder and right now it's cooled off around here so I think I have to give it a try.

I like the simple, throw-together recipes that don't require a ton of effort and can be varied. Hope to see lots more.
dirt_yfingernails
15 years ago
I made a hamburger soup last night that turned out pretty good. Hamburger, carrots, onions, green peppers, tomatoes, a diced zucchini and some skinny noodles. Used up some of the garden stuff.

Who posted the 'Creamy Hamburger Soup'?

Comments (15)

grammahony

craftyshe

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Who posted the 'Creamy Hamburger Soup'?

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