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Categories:Viewed: 70 - Published at: 5 years ago
Ingredients
- 2 1/2 lb ground meat (i say meat because i use a 50-50 blend of beef and venison ground meat)
- 2 can campbells cheddar cheese soup
- 1 can campbells garlic cream of mushroom soup.
- 1 can sliced mushrooms (large can not the half can)
- 1/2 quart sliced dill pickles
- 1 can diced tomato
Method
- Cook ground meat, and can of mushrooms, but season it to taste like you would a burger.
- While the ground meat is cooking, start your soups in a large pot, mix in two cans cheddar, and one can cream of mushroom, and three cans of water (milk changes the flavor too much for me, you can use 2 cans of it in place of the water as directed on the cheese soup if you like)
- Next open and drain the diced tomato.
- Take the 1/2 jar of pickles and give them a bath in a bowl of hot water.
- Drain and rinse a few times while the soup is thinning out and the meat is cooking.
- This will dilute the strong taste of the pickles and prevent it from overpowering the other flavors when added to the soup.
- Chop the pickles before adding them.
- When the meat is done strain off any grease using a colander lined with paper towel.
- Then add it to the soup along with the diced tomato, and pickle.
- Simmer on low for about a half hour or until the pickles soften.
