Cheshire Soup Food

BURGERSHIRE SOUP (COPYCAT FROM CHESHIRE INN - SAINT LOUIS)

Burgershire Soup (Copycat from Cheshire Inn - Saint Louis) image

This hearty beef soup originated at the Cheshire Inn in Saint Louis, probably in the 1940s. I first saw it on the menu at Dierberg's Restaurant which was attached to the grocery store in Creve Coeur. This was in the 1980s. My friend and co-worker, Anthony Hitt, would join me for lunch frequently. This became one of our favorites. It was always served with fresh crusty rolls from the on-site bakery.

Provided by Tona C.

Categories < 4 Hours

Time 2h30m

Yield 3 quarts, 8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs ground beef
1 cup diced celery
2 cups sliced carrots
2 large potatoes, peeled and diced
14 1/2 ounces diced tomatoes with juice
3 tablespoons minced onions
32 ounces beef stock
15 1/2 ounces great northern beans with juice
1/2 cup Worcestershire sauce
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup instant barley
1 cup hot water

Steps:

In a large soup pot, lightly brown ground beef. Leave in bite-sized chunks. Drain off fat.
Add next 11 ingredients.
Bring to a boil and then reduce heat to a very slow simmer.
Simmer for 90 minutes stirring frequently.
Add barley and hot water.
Continue to simmer for 30 minutes.
Serve with French bread and extra Worcestershire sauce.

Nutrition Facts : Calories 406.7, Fat 17.8, SaturatedFat 6.9, Cholesterol 77.1, Sodium 1214.8, Carbohydrate 34.9, Fiber 5.7, Sugar 6.7, Protein 26.5

CHESHIRE SOUP

Cheshire Soup image

Make and share this Cheshire Soup recipe from Food.com.

Provided by MarieRynr

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 pint pork stock
10 ounces potatoes, peeled and diced (weighed after peeling)
2 leeks, washed, trimmed and finely chopped
2 carrots, peeled and grated
salt and pepper
1 ounce pinhead oats
2 ounces grated cheese, preferably Cheshire

Steps:

Put the stock into a large saucepan, add the potatoes, leeks, carrots and seasoning.
Bring to the boil, then reduce heat and simmer for 15 minutes, or until the vegetables are soft.
Sprinkle in the oatmeal and simmer for a further 10 minutes, or until soup has thickened.
Just before serving stir in half the cheese.
Pour into 4 soup bowls, sprinkle on the remaining cheese and serve with crusty rolls or bread.

Nutrition Facts : Calories 168.7, Fat 4.2, SaturatedFat 2.3, Cholesterol 9.1, Sodium 171.3, Carbohydrate 27.5, Fiber 4, Sugar 3.7, Protein 6.4

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