Total Time
Prep 30 mins
Cook 0 mins

A hearty winter soup, also a great way to use leftover roast. We serve this with a tossed salad and garlic bread. Prep time includes heating time. We always have a jar of jalapenos in the fridge, so the juice referred to is from that, not fresh.

Ingredients Nutrition

  • 34 cup chopped onion
  • 8 ounces sliced mushrooms
  • 4 tablespoons butter
  • 6 tablespoons flour
  • 2 teaspoons beef base
  • 3 (14 1/2 ounce) cans beef broth
  • 2 cups cooked cubed, lean roast beef
  • 1 tablespoon minced garlic
  • 2 teaspoons jalapeno juice
  • salt and pepper
  • shredded mozzarella cheese (to garnish)


  1. In a large saucepan saute garlic, mushrooms and onion in butter until onion is tender; remove with slotted spoon and set aside.
  2. In a bowl, whisk together flour and broth until smooth; add to saucepan.
  3. Bring to a boil.
  4. Cook and stir until thickend, approximately 1 to 2 minutes.
  5. Lower temp to a simmer.
  6. Add remaining ingredients except cheese.
  7. Heat through.
  8. Garnish with mozzarella cheese.
Most Helpful

Amazing soup! I new favortie in this house. Used up my left over christmas eve dinner roast beef. Just a great recipe over all. Thanks so much!

anme January 06, 2007

This was great! I didn't happen to have any leftover roast so I made it using two packages of ready to eat Hormel Roast Beef in Au Jus and it was easy and quick to put together. I froze some for another meal, Thanks!

MommyMakes December 20, 2006