Cheshire Soup Food
BURGERSHIRE SOUP (COPYCAT FROM CHESHIRE INN - SAINT LOUIS)
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
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
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
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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