Kansas City Steak Soup

1. 1

   Make a roux by melting the butter or margarine, then stirring in the flour. Brown gently.

2. 2

   Gradually add 2 cups of the water to the roux and stir until smooth. Add the remaining water, the carrot, onion, celery, frozen vegetables, canned tomatoes, and beef base granules.

3. 3

   In a skillet saute the steak in 2 tablespoons butter or margarine until browned. Drain off all the grease. Add the browned steak to the soup and simmer, stirring occasionally, for 1 1/2 hours or until the vegetables are tender. Season to taste with freshly ground black pepper. Once cooked this soup may be frozen for later use.

* Per serving · 4 servings · Values may vary.