Leftover Pot Roast Soup
This is a delicious home cooked roast beef and mushroom soup made with leftover roast beef. I use leftover chuck roast, but any roast will do.
Servings: 4
Calories: 166kcal
Ingredients
- ⅓ cup cornstarch
- 4 cups beef broth, divided
- 3 Tablespoons butter
- 1 small onion, chopped
- 8 ounces baby portobello mushrooms, sliced (or mushrooms of choice)
- 3 cloves garlic, finely minced
- 2 Tablespoons fresh thyme, chopped (or 2 teaspoons dried thyme)
- ¼ cup red wine, or 2 Tablespoons balsamic vinegar
- Approximately 2 cups pot roast, cooked and shredded
- 1 Tablespoon parsley, chopped
- Lemon wedges, optional
Instructions
- In a small bowl, combine ⅓ cornstarch with 1 cup of the beef broth. Whisk and let sit.
- In a large sauce or stock pan, melt 3 Tablespoons butter over medium heat. Add 1 chopped onion and 8 ounces mushrooms and cook until the mushrooms have released their moisture and it has evaporated, about 12-15 minutes.
- Add 3 cloves garlic and 2 Tablespoons thyme and cook until fragrant, about 1 minute.
- Add ¼ cup wine and cook until it is absorbed.
- Add the cornstarch mixture and remaining 3 cups of beef broth and the beef. Bring to a boil, reduce the heat and simmer for 15 minutes.
- Mix in 1 Tablespoon parsley and remove from heat. Let sit 5 minutes and soup will continue to thicken.
- Give a final stir and serve. Squeeze lemon wedges over finished soup also, if desired.
Nutrition
Calories: 166kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 970mg | Potassium: 421mg | Fiber: 2g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg