Philly Cheese Steak Soup

Recipe by Raw Chef
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Melt butter in large, heavy-bottomed stock pot or Dutch oven over medium heat.
  • Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes).
  • Add flour and cook another 5 minutes stirring often. This is an important step to cook out the flour taste.
  • Slowly whisk in milk and bring to a simmer stirring often until soup thickens.
  • Reduce heat to medium low and stir in beef consomme, salt and pepper.
  • Slowly stir in provolone until all is melted and incorporated into soup.
  • Remove from heat and stir in roast beef.
  • Serve with a crusty loaf of french bread.
  • To freeze: Prepare soup as directed and allow to cool. Place in rigid freezer container. Seal, label and freeze.
  • To serve: Thaw in fridge. Reheat in microwave or on stovetop,stirring to recombine the soup.
Advertisement