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Pot Roast Mushroom Soup
The soup was nice and tasty and full of flavour.
Most of the leftover pot roast was covered in some of the tasty
sauce that it was braised in so that added even more flavour to the
soup. I served the pot roast mushroom soup with some
cheesy toasted garlic bread.
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
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
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.