Home made cheeseburger soup

1. 1

   Cook ground meat, and can of mushrooms, but season it to taste like you would a burger.

2. 2

   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)

3. 3

   Next open and drain the diced tomato.

4. 4

   Take the 1/2 jar of pickles and give them a bath in a bowl of hot water.

5. 5

   Drain and rinse a few times while the soup is thinning out and the meat is cooking.

6. 6

   This will dilute the strong taste of the pickles and prevent it from overpowering the other flavors when added to the soup.

7. 7

   Chop the pickles before adding them.

8. 8

   When the meat is done strain off any grease using a colander lined with paper towel.

9. 9

   Then add it to the soup along with the diced tomato, and pickle.

10. 10

    Simmer on low for about a half hour or until the pickles soften.

* Per serving · 4 servings · Values may vary.

No additional tips available.