1 pound extra lean ground beef
1 large (1 cup) onion, chopped
1 cup matchstick-cut carrots
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
1 (14.5-ounce) can chicken broth
2 tablespoons ketchup
1 tablespoon mustard
Chopped dill pickles or dill pickle relish
Combine ground beef, onion, carrot, salt and pepper in 12-inch skillet; cook over medium-high heat 6-8 minutes or until meat is no longer pink. Drain, if necessary. Set aside.
Melt butter in 3-quart saucepan until sizzling; stir in flour. Add milk and broth; cook over medium-high heat, stirring constantly, 7-9 minutes or until mixture comes to a boil.
Reduce heat to low; stir in cheese until melted. Add cooked ground beef mixture, ketchup and mustard. Continue cooking 4-5 minutes or until heated through. Top each serving with chopped pickles and shoestring potatoes.
- To prepare for lunches, pour 1 serving of hot soup into insulated food container; cover. Place chopped pickles and shoestring potatoes into individual small containers or small resealable plastic food bags; seal. At serving time, sprinkle soup with chopped pickles and shoestring potatoes.
- Matchstick-cut carrots can be found in the produce section of the supermarket.