Recipe Thursday: Pot Roast Mushroom Soup

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

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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

Directions

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.
2. Add the garlic and thyme and cook until fragrant, about 1 minute.
3. Mix in the flour and cook for 2-3 minutes.
4. Add the wine and deglaze the pan.
5. Add the broth and beef, bring to a boil, reduce the heat and simmer for 15 minutes.
6. Mix in the parsley and remove from heat.