Plaza III Steak Soup

In a 4 quart dutch oven, melt butter without browning. Add flour. Stir to form a smooth paste. After the mixture is smooth, cook over medium heat, without browning, for 3 minutes stirring constantly.

Add consommé and stir until smooth and slightly thickened. Bring to a full boil.

Add carrots, celery, red onions, tomatoes, Worcestershire sauce, red wine, bouillon cubes, MSG, and black pepper. Allow the soup to regain the boil, then reduce heat and simmer for 30 minutes until fresh vegetables are almost tender.

While the soup is simmering, brown the steak with salt, pepper, garlic powder, and onion powder. Drain.

When the soup is done simmering, add the frozen mixed vegetables, and the drained ground beef.

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Simmer an additional 15 minutes.

Serve with oyster crackers if desired.