Roast Beef Soup, leftover

By Tbird

Ingredients

• 2 med onions, cut into wedges
• 2 stalks celery, chopped
• 2 c sliced fresh mushrooms
• 2 T butter or olive oil
• 3-4 cloves minced garlic
• 1 1/2 lbs. leftover roast beef
• 64 oz. beef broth
• 1 T worcestershire sauce
• salt & pepper
• egg noodles

Preparation

Step 1

In large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden. Stir in the chopped beef. Add broth and the worcestershire, seasoning to taste with salt & Pepper. Bring mixture to boil and stir in uncooked egg noodles. Reduce heat and cook, stirring occasionally for 10-12 mins until noodles are tender.