One pot meals are a delight to learn about when you are cooking for a family or even for yourself. The time involved is usually a lot less, plus the time doing dishes is very minimal too. Comfort food can be anything these days but pot roast is an all-time favorite of so many. After you prepare a pot roast dinner for the family and have that left over beef you don’t have to eat the same meal again. Instead use that deliciously flavored beef and prepare a simple pot of soup. Now you can get that same flavor in a bowl and leave the fork and knife in the drawer. Add some mushrooms and dig into a steaming bowl of hot mushroom pot roast soup for a fabulously comforting dinner.
- 1 (8 ounce) can of sliced mushrooms
- ¼ cup of flour
- ¼ cup of red wine
- 4 cups of beef broth
- 2 cups of pot roast beef, shredded
- 3 tablespoons of butter
- 1 small onion, chopped
- 2 cloves of garlic, chopped finely
- ½ teaspoon of parsley
- ¼ teaspoon of bacon salt
- In a large soup pot, melt the butter over a medium-high heat.
- Add in the onions and mushrooms and cook them down for about 20 minutes until the liquid evaporates and the vegetables are tender.
- Toss in the garlic and spices, stir into the mushrooms and onions and cook for an additional minute or two.
- Now mix the flour into the pot and cook for about 5 minutes.
- Pour in the wine, beef broth and pot roast meat.
- Stir the soup and bring to a boil.
- Once the soup comes to a boil lower the flame to a simmer and cook for approximately 15-20 minutes further.
- Toss in the parsley at the last minute before removing the pot from the stove.
- Transfer the soup to a tureen and serve while hot.
- Have a loaf of Italian or French bread at the ready to soak up the soup juices while you eat.
- Start off this meal with a small salad if you desire.
- Peel and slice baby carrots and add them to the pot when you add the mushrooms. String beans are also great to include for some added veggies.
© 2014 Beverly Mucha / All Rights Reserved