I actually got to meet Sarah Bryant, editor of King’s Blooming Rose Magazine and author of The Family Daughter at the Omaha Teach Them Diligently Convention! We kept just barely missing each other at nearly every conference this year, but finally ran into each other at the Grace & Truth books booth and snagged some photos.
This is Sarah’s sister, Rachael, myself, and Sarah.
By the way, if you want to order something from King’s Blooming Rose shop, use coupon code:
and get it at 10% off!
(offer ends June 13, 2013)
Here’s the recipe!
1/2 pound ground beef, browned
3/4 c. shredded carrots
3/4 c. chopped onion
3/4 c. diced celery
1 tsp basil
1 tsp parsley
4 c. diced potatoes
4 Tbps butter, divided
3 cups chicken or beef broth
1/4 c. wheat flour
3/4 tsp salt
1 1/2 c. farm fresh milk (I just used store bought)
1/4 tsp black pepper
8 oz cubed cheese
1/4 c. sour cream
Saute’ carrots, onion, celery, basil and parsley in 1 tablespoon butter until tender. Add broth, potatoes and cooked beef. Boil and reduce heart, cover and simmer 10-20 minutes until potatoes are tender.
In small saucepan, melt butter, add flour, cook and stir 3-5 minutes until bubbly, add to soup, boil 2 minutes. Reduce heat; add cheese, milk, salt and pepper. Heat through until cheese melts. Remove from heat and stir in sour cream before serving.
*this recipe was reprinted with permission from King’s Blooming Rose*
Now I realize we are getting into summer, but I still serve soup in the summer months because of how easy it is to make. Try this soup using a crock pot to keep the heat down in your kitchen. Double it and freeze (minus the sour cream) for a quick meal later. Enjoy!
How about special super-quick giveaway of a copy of The Maiden’s Menu?!
Enter below and I’ll announce the winner on Saturday!
(and don’t forget the coupon code above for 10% off anything in their store!)