Sorry, but we did like this. I tried to "fix" it, but just couldn't. I followed the recipe as written until I tried to fix it. I ended up dumping it and ordering pizza. Sorry, I really wanted to like it.
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Not good. Easy enough to make and quick too but pretty much tasteless. If you're a fiddler, you might find a way to add some flavor but I'm not so this recipe is no good to me. Sorry, just didn't go over well tonight at all.
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This is very easy to make and tastes great. I alternate between using egg noodles and using potatoes. My husband will cook up a roast just so we can have this with the leftovers. Note: Do not use steak that was grilled on a charcoal grill (that was gross)!
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A good way to use up the rest of that roast beef. I caution that you MUST use good stock and MUST NOT add sweet veggie like carrots. I got a very weird result when adding some frozen mixed veggies. Good, but not what I had expected. Should have followed the recipe to closely. Added a few shakes of oregano which did enhance the dish. Thanks.
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This was the best way to use up leftover pot roast. The meat was wonderful so the soup turned out great too. I cut it in half and made it just as directed. I will use this again when there is meat leftover. No need to make any changes.
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We had this last night and loved it. I halved the recipe for two of us and there is enough for our lunch today! We'll call it "leftover leftover lunch."
Thank you, Sue.
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I make this soup EVERY TIME we have roast. It is absolutely fabulous. When I have extra time I use homemade noodles but it is excellent exactly as the recipe reads. Mmmmm. Gonna have it tonight with lefover prime rib from Christmas.
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We just finished eating your soup. I cut it in half except left the amt. for the garlic the same as the whole amt. I also left the worcestershire sauce the same for the lower amt. . I used straw mushrooms which gave the soup a nice flavor. I also added one bay leaf. The meat I used was a wonderful pot roast that was literally falling apart. We ate the soup with asiago bread and my goodness it was really good. Thank you for this recipe.
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This soup was fantastic! I only added 1 tsp. of thyme for extra flavor. I used the last of this roast recipe and it was amazing! http://www.recipezaar.com/Crock-Pot-Special-209398 I'd say restaurant quality! Oh! I also served it with this cornbread. YUM!!!!! http://www.recipezaar.com/Sweet-Cornbread-83625
I will be making this soup the day after my roast from now on! Thanks Sue!!!!
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This was a great soup. I did make a few adjustments (I know, I hate it when people do that too) - I left out the mushrooms because the kids hate them; used chicken and beef stock per one other reviewer's recommendation, and also added peas, carrots and corn. A really hearty, yummy soup, will definitely make this again.
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Great way to use up leftover steak the next day. Rather than strips, I chopped it into tiny cubes. Found I needed to add quite abit more beef broth so it was a more soup like consistancy for us. Increased the garlic & added a smidge of garlic-peppercorn spice also. Really enjoyed this soup, thanks for sharing.
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Used sliced baby portabella mushrooms. Added 1 TBSP FRESH thyme and added cubed root veggies (carrots, rutabaga, parsnip) and let simmer until the veggies were cooked. Amazing! Added this to my frequent used recipes.
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This is a great way to use left over roast. We had a good quality rib roast for Christmas and had about a pound of trimmed left over roast. I adjusted the quantity of the other ingredients accordingly, but used the full amount of noodles. Therefore it was a bit more like beef and noodles with quite a bit of broth, but it was excellent and enjoyed by all. Thanks, Sue.
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This is wonderful! I used leftover steak which had been cooked in au jus. Too, I added some IQF mixed vegetables. The mushrooms[I used canned ones] make is divine! Thanks for the recipe, Sue
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Everyone loved this! I too made it all ahead except the noodles, and added in penne pasta right before dinner. Kids loved it!
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What a wonderful idea for leftover beef...and one that tastes so good too. Like many others I discovered I didn't have mushrooms or celery so I added 2-15oz cans of drained mixed vegetables instead. (actually it has celery in it!) Anyway I knew when I saw your recipe that my DH would like it because it had two of his favorite ingredients in it. Lots of onions and noodles that have been cooked in beef broth. I had never put garlic or worcestershire sauce in my soups before...but followed the instructions. I had to create my broth since all the leftover juices had been used up with the french dip sandwiches and the pot pie I had made earlier this week with my leftover pot roast. What a nice change of pace this was. It was VERY good and will definitely add it to my alternated dishes. BTW I did add a couple of Tablespoons of Kitchen Bouquet for that nice brown color which makes beef soup so attractive. For those who may wonder, I made my broth with chicken soup base and beef soup base. I have found that if you put in twice as much chicken flavor to 1 part of beef flavor it makes a deeper more pleasing taste. Soup base is sort of a paste which is a concentrate like granulated bouillion...but it is much better in taste. Check either your soup section or your spice section in your grocery store. I never buy canned broth but always make my own with these two soup bastes. Thanks for the recipe.
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Delicious soup, and so easy to make! I didn't have any mushrooms so I used carrots and I added maybe 1/4 c or a bit more of sauvignon blanc. Thanks for posting!
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OK, this is delicious and I made a couple of changes. I didn't have any celery, and I added 1/2 of a small can of italian diced tomatoes. I used left over penne pasta. I made enough for 4 servings. I used left over sirloin steak that had been grilled. It was as good as you would get in any fine restaurant.
Thank you for this great recipe; to me it was much heartier than soup, more like stew. A keeper for DH and I and great for leftovers.
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What a great way to use leftover meat. I made mine with steak, I added about 1/4 cup red wine, a bay leaft, and carrots. I cooked the soup in my pasta cooker so I could cook the noodles in the top strainer in the juices instead of in water. This way I could still freeze the leftovers without the noodles. However, I don't think there will be any leftovers, it's so good. Tastes like french onion soup only better. Thank You Sue.
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