Pot Roast Mushroom Soup Recipe

Name: Pot Roast Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 small onion (chopped); 2 garlic cloves (chopped); 1 tablespoon thyme (chopped); 8 ounces mushrooms (sliced); 1/4 cup red wine; 4 cups beef broth; 2 cups cooked beef (shredded); 2 tablespoons butter; 2 tablespoons flour; 1 tablespoon parsley (chopped)

Servings: persons

2 tablespoons butter
1 small onion (chopped)
2 garlic cloves (chopped)
1 tablespoon thyme (chopped)
8 ounces mushrooms (sliced)
1/4 cup red wine
4 cups beef broth
2 cups cooked beef (shredded)
2 tablespoons butter
2 tablespoons flour
1 tablespoon parsley (chopped)

1
1. Melt the butter in a pan.
2
2. Add the onions and saute until tender, about 5-7 minute.
3
3. Add the garlic and saute until fragrant, about 1 minute.
4
4. Add the mushrooms and thyme and saute until browned, about 12-17 minutes.
5
5. Add the wine and deglaze the pan.
6
6. Add the broth and beef and simmer for 15 minutes.
7
7. Meanwhile melt the butter in another pan.
8
8. Mix in the flour and cook until golden brown.
9
9. Mix some of the flour mixture into the soup to thicken to the desired consistency.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 small onion (chopped), 2 garlic cloves (chopped), 1 tablespoon thyme (chopped), and more.

Yes, Pot Roast Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast Mushroom Soup

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