Burgershire Soup Copycat From Cheshire Inn Saint Louis Recipes

BURGERSHIRE SOUP (COPYCAT FROM CHESHIRE INN - SAINT LOUIS)

Burgershire Soup (Copycat from Cheshire Inn - Saint Louis) image

This hearty beef soup originated at the Cheshire Inn in Saint Louis, probably in the 1940s. I first saw it on the menu at Dierberg's Restaurant which was attached to the grocery store in Creve Coeur. This was in the 1980s. My friend and co-worker, Anthony Hitt, would join me for lunch frequently. This became one of our favorites. It was always served with fresh crusty rolls from the on-site bakery.

Provided by Tona C.

Categories < 4 Hours

Time 2h30m

Yield 3 quarts, 8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs ground beef
1 cup diced celery
2 cups sliced carrots
2 large potatoes, peeled and diced
14 1/2 ounces diced tomatoes with juice
3 tablespoons minced onions
32 ounces beef stock
15 1/2 ounces great northern beans with juice
1/2 cup Worcestershire sauce
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup instant barley
1 cup hot water

Steps:

In a large soup pot, lightly brown ground beef. Leave in bite-sized chunks. Drain off fat.
Add next 11 ingredients.
Bring to a boil and then reduce heat to a very slow simmer.
Simmer for 90 minutes stirring frequently.
Add barley and hot water.
Continue to simmer for 30 minutes.
Serve with French bread and extra Worcestershire sauce.

Nutrition Facts : Calories 406.7, Fat 17.8, SaturatedFat 6.9, Cholesterol 77.1, Sodium 1214.8, Carbohydrate 34.9, Fiber 5.7, Sugar 6.7, Protein 26.5

ST. LOUIS BURGERS

St. Louis Burgers image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 6

Ingredients

1 pound Ground Beef (93% lean or leaner)
4 frozen toasted cheese ravioli
4 tablespoons marinara sauce (comes with the ravioli)
1/4 cup part-skim ricotta cheese
1 teaspoon dried Italian seasoning
4 hamburger buns, split

Steps:

1)Prepare toasted ravioli and sauce per package directions. 2)Combine ricotta cheese and Italian seasoning. Add Ground Beef, mixing lightly but thoroughly. Lightly shape Ground Beef into four 1/2-inch thick patties. 3)Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160degreesF, turning occasionally. 4)Place burger on bottom half of each bun. Evenly top burgers with marinara sauce and ravioli. Close sandwiches. Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness. You may substitute your favorite marinara sauce, if desired.

SAINT OF MEXICO PUNCH

Saint of Mexico Punch image

Make and share this Saint of Mexico Punch recipe from Food.com.

Provided by Food.com

Categories Beverages

Time 20m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

water
12 small red chilies (preferably Red Thai Bird chilies)
1 cup granulated sugar
1 tablespoon dried oregano
1 cup water
750 milliliters bottle silver tequila
8 ounces lime juice
12 ounces grapefruit juice
12 ounces oregano syrup
2 1/4 cups club soda
2 limes, cut into 10 wheels, for garnish
cayenne pepper, for garnish

Steps:

For the Ice Cubes:.
Add 1 chile to each ice cube or ice sphere mold and then fill with water. Freeze overnight.
For the Oregano Simple Syrup:.
In a small saucepan, bring sugar, oregano, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep for 1 hour or as long overnight; strain. Will keep refrigerated for one month.
For the Punch:.
Stir together punch ingredients in a punch dispenser. Add chili ice cubes or spheres to your punch. Pour punch into a tea cup or small rocks glass. Garnish by placing a lime wheel in each glass and dust with cayenne powder.

Nutrition Facts : Calories 169.6, Fat 0.3, Sodium 38.4, Carbohydrate 43.8, Fiber 1.2, Sugar 28.4, Protein 1.2

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