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Soup: Pot Roast Mushroom Soup

Source of Recipe

Closet Cooking


List of 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



Recipe

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.

YIELD: 4 SERVINGS