Welcome to Week 146 of Mmm Mondays, where we turn Monday woes into Monday whoas!
Header image for week 146 by Pixabay:
Last Week’s Links
Last week had 2 exceptionally scrumptious posts!
Barefoot began with Ishidaki Board Semenawa – My Nemesis, where she displays her masochistic desires, and teaches a valuable lesson about pain endurance.
And MrsK decided to Dust off the old Toy Box, in a short tale about how not all solo play is masturbation, but it can be. Complete with pictures!
Read all those Mmm’s and more, here.
Mmm Makers
Below is a list if creators who will make your mouth water. Check them out.
Know a Mmm maker that needs a spotlight? Let me know, I’d love to highlight them!
Week 146 Recommended Reads
Mmm’s on Medium
Mmm Mondays on Medium is creating a holiday recipe list. Have a favourite holiday recipe? Let MrsK know!
If you’re a writer on Medium, check us out. We accept fiction, anecdotes, memoirs, poetry, recipe inspired posts and book reviews. The only rule is it has to make you say MMM!
Book of the Month
Well. I’ve finished, so it must have been good! Perhaps I’ll start book 2.
Week 146 Recipe
It’s been an exceptionally long growing season here in Western Canada, and although we’ve dealt with drought, fires and hailstorms, the season wea quite successful. Just in time for some much needed down time, come the snow. This recipe is sure to keep you warm.
Cheeseburger Soup
Ingredients
- 1 pound lean ground beef
- 1 to 2 tablespoons vegetable oil
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1 cup diced carrots
- 1/2 teaspoon dried basil
- 3 medium potatoes peeled and cubed
- 4 cups chicken broth
- 4 tablespoons butter
- 1/3 cup all purpose flour
- 2 cups half and half or whole milk
- 8 to 12 ounces cheddar cheese or American cheese; shredded or cut into cubes
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 to 3 tablespoons bacon cooked and crumbled
- 1 tablespoon fresh chopped parsley
Instructions
- Add the onion, celery, carrots, and dried basil to the pan, adding more vegetable oil if necessary—cook for about 3 to 5 minutes, or until the onion is translucent.
- Add the cooked ground beef back to the pan along with the potatoes, basil, and chicken broth. Bring the soup to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until the potatoes are tender.
- Meanwhile, in a separate saucepan over medium-low heat, melt the butter. Add the flour and cook, stirring, for 2 to 3 minutes. Add the flour and butter roux mixture to the soup. Bring the soup to a boil and continue to cook for 2 to 3 minutes.
- Add the cheese and half-and-half or milk to the soup and reduce the heat to low. Taste and add salt and pepper along with the parsley. Continue to cook for a few minutes, or until the cheese melts and the soup is hot.
- Ladle the soup into bowls and garnish with the cooked crumbled bacon. Enjoy!
Notes
This Week’s Links
For bloggers, Mmm Mondays opens Friday at noon (MST- that’s N. America) and closes Tuesday December 31/2024 at 6pm. If this is your first time joining the fun, please read the rules and grab a badge. You can add your post(s) below using the linky tool.
Don’t know how to take part? Find out how, here. You don’t have to have a blog! And we love images too!
Since you’re already here, take a second and read one or more posts (you’ll be glad you did!). And don’t forget to like or comment if they make you say Mmm too.
I always encourage sharing, so for any posts you may have missed, watch for them on Monday when I share them via Twitter.
For those on Medium, you can find the guidelines here.
What makes you say Mmm?
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