5 tablespoons extra virgin olive oil (74 ml)
Onion 1 onion
1 carrot
Celery seed 1/4 teaspoon (1.2 ml)
Garlic 2 cloves
Ordinary flour 1/3 cups (78ml)+2 tablespoons (30ml).
2 teaspoons (9.9 ml) Worcestershire sauce.
Hot sauce 1/2 teaspoons (2.5 ml)
6 cups of low-sodium chicken soup (1420ml)
Hotch hot hogie roll)2.
Appropriate amount of Jewish salt
Proper amount of freshly ground black pepper
Cheddar cheese 8 ounces (227 grams)
Provolone cheese 8 ounces (227 grams)
Steak 1 lb (454g)
Canned golden pepper (pepper) 1/4 cups (59 ml)
2 tablespoons chopped fresh parsley (30 ml)
How to make cheese steak soup?
Preheat the oven to 200 degrees. Take a soup pot, pour in 2 tablespoons olive oil, and heat the pot on medium-high heat. Add chopped onion, carrot, celery seed and garlic and stir-fry for 3 minutes. When the onion becomes soft, add 1/3 cups of flour, spicy soy sauce and Chili sauce and stir-fry for 2 minutes. Then pour chicken soup and 2 cups of water to boil, and turn to low heat to continue cooking for 20 minutes.
During this period, cut the bread into cubes with a square of 1cm, pour in 1 tbsp olive oil and mix well, pour it on a baking tray and spread it out, sprinkle with appropriate amount of salt and pepper. Bake for 7 minutes and take it out when it becomes crisp.
Pour the thick soup into the blender and stir until it is smooth, then pour it back into the pot and boil it. Then turn to low heat and continue to cook for 5 minutes. Pour in two kinds of cheese and the remaining 2 tablespoons of flour and stir slowly until the cheese is completely melted. Pour it back into the blender until it is smooth, then pour it back into the pot and cook until it is slightly boiling. Remove from the fire.
Take another pot, pour the remaining 2 tablespoons of olive oil, and heat the pot on medium-high heat. Pour in thinly sliced steak, stir-fry for 3 minutes, then add pepper, coriander, salt and pepper and mix well. Divide the soup into several bowls and sprinkle steak slices, bread pieces and more parsley on them.