Beef cream soup

These and similar soups are most pleasing to us during the winter to warm up or to get stronger during the summer when it is very hot. Beef cream soup, except in the home version, can be served for any celebration or occasion when guests come to you.

Ingredients for 4 people:

300 g of boneless beef

1 larger or two smaller carrots

2 handfuls of rice

1 tablespoon dry spice

a little salt and pepper

1 onion

2 - 3 tablespoons oil

1 tablespoon soft flour

primrose leaf, slightly dried spices

Preparation:

Finely chop the onion and meat.

Add dry spice, oil and two glasses of water and leave to cook over medium heat.

Beef needs a lot of time to cook, so during cooking, which will certainly be about 2 hours, add a little hot water and cook with occasional stirring. You don't have to be constantly careful while cooking, all that matters is that there is enough liquid and that it is stirred occasionally.

After 2 hours (or when the beef is already cooked) add the minced carrot or coarsely grated carrot, add pepper, salt, parsley leaf and a little spice, rice and leave to cook for another 15 minutes because the grated carrot does not need much time to be cooked.

The broth should have about 2l now at the end.

Stir the flour with a little cold water, remove the sherpa from the heat, then shake out the flour mixture and while stirring slowly, stir in the broth.

Return to low heat for another 10 minutes to cook the flour.

If desired, season with a little more lemon juice at the end. It may or may not, we love it very much without.

Serve warm, pleasant.