I have this recipe in my Kansas City cookbook, but was recently given a copy of “the original” recipe by my husband’s secretary.

Comparing the two — they are strangely different.  So, I’m posting what I’m told is “the original.”  I really enjoy the interesting way they tell you to make the soup.

Plaza III Steak Soup

1 stick butter or margarine

1 c.  flour

1 ... Read More »]]>

Since I’m stuck inside this week, I decided I would make an all time favorite comfort soup — Plaza III Steak Soup.

I have this recipe in my Kansas City cookbook, but was recently given a copy of “the original” recipe by my husband’s secretary.

Comparing the two — they are strangely different.  So, I’m posting what I’m told is “the original.”  I really enjoy the interesting way they tell you to make the soup.

Plaza III Steak Soup

1 stick butter or margarine

1 c.  flour

1 c. carrots (chopped course)

1 c. celery

1 c. onions

1 1/2 steak — ground course (I use ground chuck or sirloin)

2 c. frozen mixed vegetables

1 303 can tomatoes ( drained and chopped) See Note

2. T beef base

1 t. seasoned salt (Lowry’s)

8 c. water

Dash of pepper

Make roux with 1 stick of butter and flour- stir as smooth as possible.  Let stand.  Cook until half done in a separate pot the carrots, celery and onions.  Drain water off.

Saute until half done the course ground meat.  Drain off any excess grease.  Take roux and add 8 cups of hot water until smooth.  Add par boiled vegetables and meat.  Add tomatoes (drained).  Add frozen vegetables, beef base, dash of pepper and bring to boil.  Add seasoned salt absolutely last.

I let this cook on low for an hour or so.  As with chili or stew, its even better the next day.

Note:  303 can of tomatoes — I used to work in a restaurant, but for the life of me, I can’t remember what a 303 can is — so I use a large can of petite diced tomatoes.