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brown beef in a large pot over med. cook until the meat begins to brown, then add the onion, celery, carrot and garlic. saute about 10 minutes. stir in the broth and potatoes; bring to a boil. reduce heat and simmer 10-12 minutes, or until the potatoes are cooked through. melt butter in a saucepan over med. whisk in flour and cook 1-2 minutes. whisk in milk, then add white sauce to the soup and bring to a boil. reduce heat to a simmer, and stir in the cheese, ketchup and mustard. season with salt and pepper. stir until cheese is melted. serve.
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Record your recipes and experiments — organized cooking journal