Pot Roast Mushroom Soup

aronsinvest's Note:

This is a great recipe for left overs or as someone said do overs. Comes together quickly.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Serves: 4

Yield: 4.0

• 2 tablespoons butter
• 1 small onion (chopped)
• 2 garlic cloves (chopped)
• 1 tablespoon thyme (chopped)
• 8 ounces mushrooms (sliced)
• ¼ cup red wine
• 4 cups beef broth
• 2 cups cooked beef (shredded)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon parsley (chopped)

Directions:

1. 1. Melt the butter in a pan.
2. 2. Add the onions and saute until tender, about 5-7 minute.
3. 3. Add the garlic and saute until fragrant, about 1 minute.
4. 4. Add the mushrooms and thyme and saute until browned, about 12-17 minutes.
5. 5. Add the wine and deglaze the pan.
6. 6. Add the broth and beef and simmer for 15 minutes.
7. 7. Meanwhile melt the butter in another pan.
8. 8. Mix in the flour and cook until golden brown.
9. 9. Mix some of the flour mixture into the soup to thicken to the desired consistency.

Reviews

[Sweet Baboo]

I will use this recipe again any time that I have leftover (?plan over) roast beef. I added a chopped carrot with the onions, and omitted the flour/butter roux. It was fast to make, delicious, and nourishing.