with a wonderful CHEESE DIJON TOAST * just add a crisp green salad on the side. **
1 lb. extra lean ground beef (I like 96/4 ground sirloin)……….6 slices thick smoked bacon
1 TB beef boullion powder (or 1 cube)
1/2 lb mild cheddar or cheddar-blend cheese (shredded)
1/4 cup chopped onion …............................................…..1 can diced tomatoes, undrained
4 cups whole milk……...........................................………4 TB flour
1/4 tsp seasoned salt or Creole seasoning (i.e. Tony Chachere’s or Zatarain)
sliced green onions and/or chopped fresh tomato (optional garnish)
* * *
1/4 cup mayonnaise ………………....................................5 hamburger buns or sturdy bread slices
1-1/2 tsp Dijon or Spicy mustard…....................................10 slices cheddar cheese
***
Fry bacon in medium cooking pot until it’s crisp. Remove bacon from the pot, crumble it and set aside. Keep about 2 TB bacon fat in the pot and discard the rest. (The hot bacon fat will be used to add flavor to the rest of the soup.) ~
Stir in chopped onion and sauté gently until soft and translucent. ~ Now add ground beef to the pot and combine well; turn heat up to medium and cook until beef is browned. (Stir beef occasionally so it cooks evenly). Stir in tomatoes (with juice); heat about 3 more minutes.
In small bowl, whisk together beef boullion, flour and seasoned salt. Slowly add a bit of hot liquid from the pot, whisking it into flour mixture; now slowly whisk that all into the liquid in the pot. Turn down the heat and slowly pour in the milk (whisking well so it won’t clump.) Add cheddar and let it melt into the soup over a very low heat.
Serve hot, topped with a generous sprinkle of cooked bacon. Sprinkle with chopped green onions and/or chopped fresh parsley & fresh tomatoes, if desired. Serves 4-5
Meanwhile, prepare CHEESE DIJON TOAST: preheat oven to 325. In small bowl combine mayonnaise, garlic salt and mustard; spread on one side of each hamburger bun half. Top each half with a slice of cheese. Put bun halves on baking sheets and bake until light golden brown and cheese melts. Cut each slice into quarters. Serves 5
Serve each bowl of soup with 4-6 cheese toast quarters. Serve remaining cheese toasts on the side.