Beefy Mushroom Soup

Submitted by KathyLRichey

"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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 8

ingredients

• 3⁄4 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)

directions

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.

Reviews

[anme7039]

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!

 

[MommyMakes]

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!