Nephrite Musings

Sketch of Minfilia.

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This summer, two DPSs’ queue for the daily grind becomes an unforgettable adventure in

DUTY ROULETTE

Ready. Set. Wait.

Ingredients:

½ lb. ground beef

4 Tbsp. butter, divided

¾ cup chopped onion

¾ cup shredded carrots

¾ cup diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

1 ¾ lbs. (about 4 cups) cubed potatoes

3 cups chicken broth

¼ cup all-purpose flour

1 pkg. (16 oz.) Velveeta process cheese, cubed

1 ½ cups whole milk

¾ tsp. salt

¼ to ½ tsp. pepper

¼ sour cream

Directions:

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 Tbsp. butter over medium heat. Saute onion, carrots, celery, basil, and parsley until tender, about 10 minutes. Add the potatoes, beef and broth; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining  butter. Add flout; cook and stir until bubbly, 3-5 minutes. Add to soup: bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.