Pot Roast Soup

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Pot Roast Soup Pot Roast Soup

54321 Based on 5 Reviews

Servings: 6
Prep Time: 15 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

1 tablespoon vegetable oil
1 tablespoon butter
1 medium onions, chopped
2 celery stalks, chopped
2 medium carrots, chopped
3 large garlic cloves, chopped
½ pound cremini mushrooms, quartered
1 tablespoon fresh thyme, chopped
2 tablespoons sherry
4 cups canned low sodium beef broth (or homemade)
2 tablespoons tomato paste
1 ½ cups leftover pot roast, shredded into large chunks plus any leftover gravy
Dash of Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
Fresh chopped parsley, for garnish

Directions

Heat oil and butter in a large soup pot over moderate heat. Add onions, celery, carrots, mushrooms, and garlic and sauté until tender and lightly browned, about 5 minutes. Add thyme and cook, stirring, for 1 minute.  Add sherry and stir up any bits that have stuck to the bottom of the pan. Stir in broth, tomato paste, and meat. Simmer, stirring occasionally, about 25 minutes. Taste for seasoning and add Worcestershire and salt and pepper. Serve in a warmed soup bowl sprinkled with chopped parsley.

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Reader Comments:

54321

Excellent recipes Paula, love you and your shows, and your recipes. Please keep them comming. I am a mom of 3 teenage girls, and my hubby and so I'm always looking for great recipes. You are the best. Keep them comming! God bless you!

By Julie on January 29, 2012

54321

the soup was great we added egg noodles to it which it made it almost like a stew which was still very delicious

By debbie bean on October 27, 2011

54321

Great Stew! I added green beans and potatoes and it was wonderful!

By Caitlin Branham on October 24, 2011

54321

Fantastic! Nice sauce...kids loved it. I added two small diced potatoes, and made fluffy biscuits to sop up the juice. (And since I am a Southern Girl - I ate mine with turip greens!)

By Jenny on May 18, 2011

54321

By Anonymous on January 28, 2010

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