Ok, so...is there anyone other than me that likes soup in the summertime? Everyone seems to think that soups are winter food. I like soups in summertime because they are so light (or they seem that way anyway...not sure how light they are after I'm finished with them :)). This recipe is originally from A Farmgirl's Dabbles' Bacon Mushroom Cheeseburger Soup, and she actually does a bit more with it. I went the easy route, though. Here's my recipe card:
So, those of you who have been reading the recipes on this blog already know - I like to get everything measured and set up before I get started...so...in my step by step instructions, I do things a little differently than I outline in the recipe below. I don't mind sounding OCD on the blog, but there is something about putting all that OCD stuff on a printable recipe is too much :). Here it goes:
Step One: Measure out your chili powder, cayenne, garlic powder, Lawry's salt (seasoned salt), and pepper. I put mine in a little yellow measuring cup. Doesn't it look happy?
Mix all of those spices together and set aside. 
Step Two: Chop up your onions and garlic; set aside.
Step Three: Measure out ketchup, dijon, and Worcestershire together in a bowl...
...and add the half-and-half to it; set aside. 
Step Four: Cook bacon in a Dutch oven until crisp. 
While the bacon cooked, I got everything set up and ready to go. See? Even the first cup of broth is measured out. 
Step Five: Season ground beef with salt. It's a small step, but it makes a HUGE difference. 
Step Six: Remove bacon to drain on paper towels. 
A tip from a Southerner: Always, always, always save your bacon grease. You probably see this coffee cup in at least one picture for nearly every recipe on this blog. It is out and ready to go when I cook. It can be stored in a container in the fridge as well. Bacon grease is a key ingredient in real cornbread, and it adds flavor to all sorts of veggies and such. 
Step Seven: After you have removed the bacon and grease, bring the dutch oven back up to medium-high heat, and cook the ground beef.
Step Eight: When the meat has browned a little bit...
...mix in the dry onion soup mix. 
Step Nine: When the beef has browned completely... (Sorry about steam...I couldn't get a picture without it!) 
...remove to drain on paper towels with the bacon. 
Step Ten: Bring the Dutch oven back up to medium-high heat, and add butter. 
Step Eleven: When the butter has melted, add mushrooms and onions. For tips on cooking mushrooms, see the post I did on mushrooms: Mushroom Saute' Recipe. 
Step Twelve: When the mushrooms have browned a bit, add garlic. Be careful not to burn the garlic because burned garlic tastes bitter. You only need to cook it about a minute. 
Step Thirteen: Add all of the ground beef back in to the Dutch oven. 
Step Fourteen: Add beef broth, tomatoes, cheddar soup, the half-and-half mixture, and the spice mixture... 
...and mix well. Cook about ten minutes just until it is nice and hot. :)
This picture is more for laughs than anything else. I love sour cream. I heart it...to a ridiculous extent. The recipe calls for 1/4 cup...look at my awesome measuring skills...:). 
Step Fifteen: When the soup is all boiling and bubbly like this... 
...add in sour cream and bacon! Hooray! (I realize that I am one of the only people on the planet who will cheer for sour cream, but I really do love it that much...) 
Step Sixteen: Mix well. When it is boiling and bubbly again, you can turn off the heat, because it is ready to eat! Step Seventeen: Top with cheddar cheese. Enjoy!Bacon Cheeseburger Soup
4 slices bacon
1 lb. ground beef
1 T. dry onion soup mix
2 T. butter
1 sm. onion, chopped
8 oz. fresh sliced mushrooms
2 cloves garlic, minced
3 c. beef broth
1 14.5 oz. can diced fire-roasted tomatoes
1 10.75 can cheddar soup
1 c. half-and-half
1/2 T. Worcestershire
2 T. ketchup
1/2 T dijon mustard
3/4 t. chili powder
1/4 t. cayenne
1/4 t. garlic powder
1/2 t. Lawry's salt (seasoned salt)
1/2 t. black pepper
1/4 c. sour cream
shredded cheddar for garnish
1 lb. ground beef
1 T. dry onion soup mix
2 T. butter
1 sm. onion, chopped
8 oz. fresh sliced mushrooms
2 cloves garlic, minced
3 c. beef broth
1 14.5 oz. can diced fire-roasted tomatoes
1 10.75 can cheddar soup
1 c. half-and-half
1/2 T. Worcestershire
2 T. ketchup
1/2 T dijon mustard
3/4 t. chili powder
1/4 t. cayenne
1/4 t. garlic powder
1/2 t. Lawry's salt (seasoned salt)
1/2 t. black pepper
1/4 c. sour cream
shredded cheddar for garnish
In a Dutch oven over med-high heat, cook bacon until crisp. Remove, cool, and crumble; set aside. Drain bacon grease, and return Dutch oven to med-high heat. Add ground beef, and break it up as it cooks. After the ground beef has browned a little bit, add dry onion soup mix. Continue cooking until completely browned. Remove and set aside. Drain the grease, and return the Dutch oven to med-high heat again.
Add butter; when melted, add onions and mushrooms. Cook until soft, about 10 minutes. Add garlic, and cook until soft, about 1 minute. Add the ground beef back to the Dutch oven followed by beef broth, tomatoes, cheddar soup, half-and-half, Worcestershire, ketchup, dijon mustard, chili powder, cayenne, garlic powder, Lawry's salt (seasoned salt), and pepper. Heat the soup back up, stirring occasionally. Once hot, add sour cream and bacon. Cook until well incorporated and hot again, about 2 minutes. Garnish with shredded cheddar cheese.
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