Pot Roast Mushroom Soup

By Thom7747

Got some pot roast left over? You cannot go wrong using it in this rich and flavorful pot roast soup with mushrooms!.

Ingredients

• 3 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon thyme, chopped
• 8 ounces mushrooms, sliced
• 1/4 cup flour (or rice flour for gluten-free)
• 1/4 cup red wine
• 4 cups beef broth
• 2 cups pot roast, cooked and shredded
• 1 tablespoon parsley, chopped

Details

Servings 4
Preparation time 10mins
Cooking time 50mins
Adapted from closetcooking.com

Preparation

Step 1

Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their moisture and it has evaporated, about 15-20 minutes.

Add the garlic and thyme and cook until fragrant, about 1 minute.

Mix in the flour and cook for 2-3 minutes.

Add the wine and deglaze the pan.

Add the broth and beef, bring to a boil, reduce the heat and simmer for 15 minutes.

Mix in the parsley and remove from heat.