Hello all! Welcome to this week’s installment of Cooking with Wordnerd.  (This program has been brought to you by sponsors of the NaBloPoMo, who remind you that committing to 30 posts in 30 days means just that, so you’d better have plenty of half-finished posts on hand OR have a lot of good recipes. )

Well, guys, you KNOW I don’t have that much stored away.  However, I live in Louisiana.  And one of the benefits of that is the fact that I learned to cook at a very early age and have been doing it for a long time.  So what I lack in writing fodder I more than make up with in the recipe department.

This is a favorite of mine.  It makes a lot, but the recipe is easily halved.  Serve in a bread bowl on a cool fall evening and prepare to just burst into tears at the sheer deliciousity.  (IS. TOO. A. WORD.)



6 Medium potatoes, peeled and cubed

1 Small carrot, grated

1 Small onion, chopped

1/2 cup Chopped green pepper

2 tablespoons Chopped seeded jalapeno pepper

3 cups Water

2 tablespoons Plus 2 teaspoons beef bouillon granules

2 Garlic cloves, minced

1/8 teaspoon Pepper

2 pounds Ground beef

1/2 pound Sliced fresh mushrooms

2 tablespoons Butter

5 cups Milk, divided

6 tablespoons All-purpose flour

1 package (16 ounces) process cheese (Velveeta), cubed

Crumbled cooked bacon


In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.

In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.