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Pot Roast Soup Recipe by Paula Deen

2 ratings
Easy Level
45 MIN 10 Prep + 35 Cook
Servings
$ /Serving
2 ratings
Print
Easy Level
45 MIN 10 Prep + 35 Cook
6 Servings
$ /Serving

Pot Roast Soup Recipe by Paula Deen

2 ratings
Print
2 ratings
Easy Level
45 MIN 10 Prep + 35 Cook
6 Servings
$ /Serving

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 3 large cloves garlic, chopped
  • 1/2 lb cremini mushrooms, quartered
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons sherry
  • 4 cups low-sodium beef broth, canned or homemade
  • 2 tablespoons tomato paste
  • 1 1/2 cups leftover pot roast, shredded into large chunks plus any leftover gravy
  • 1 dash Worcestershire sauce
  • kosher salt, to taste
  • black pepper, freshly ground, to taste
  • fresh parsley, chopped, for garnish

Preparation

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.

Reviews

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2 Reviews

The PDN Web Team
The PDN Web Team 9/29/2014
9/29/2014
Hi Eleanor, Than

Hi Eleanor, Thanks for your comment! We fixed the recipe. Happy cooking!

Eleanor
Eleanor 9/28/2014
9/28/2014
Recipe has beef

Recipe has beef twice. It is confusing. Thanks