- 1½ lbs. hamburger
- 1 tsp. (heaping) powdered beef broth
- ½ cup onion, chopped
- 1 tsp. Worcestershire sauce
- 4 medium potatoes, cubed
- 3 celery stalks, sliced
- Salt and pepper to taste
- ¼ cup onion, chopped
- 6 medium carrots, sliced
- Venison broth
To make thicker broth, blend together:
- 1 celery stalk
- 1 medium carrot
- 1 medium potato
- 1 cup water.
Brown hamburger until dark brown. Place in large pot.
Add vegetables and blended vegetables.
Add broth (to desired consistency) and bring to a boil.
Reduce heat and simmer for 2 hours. You may have to add some more water if liquid cooks out as it simmers.
Note: Freeze all your potato water, excess gravy drippings, and gravy. I use this for the broth in the soup. If I don’t have any frozen broth, I use water and three heaping teaspoons of powdered beef broth (or more, to taste). Remember, though, the powdered broth is also salty, so don’t add any salt until after you have added the broth and tasted it. Tastes best after refrigeration overnight, so make ahead.