Pot Roast Soup

Name: Pot Roast Soup
Ingredients: 1 tablespoon Vegetable oil; 1 tablespoon Butter; 1 medium chopped onion; 2 stalks chopped celery; 2 medium chopped carrots; 3 large cloves chopped garlic; 1/2 lb quartered cremini mushrooms; 1 tablespoon chopped fresh thyme; 2 tablespoons sherry; 4 cups canned or homemade low-sodium beef broth; 2 tablespoons tomato paste; 1 1/2 cups shredded into large chunks plus any leftover gravy leftover pot roast; 1 dash Worcestershire sauce; to taste Kosher salt; freshly ground, to taste Black pepper; chopped, for garnish fresh parsley

www.pauladeen.com

Pot Roast Soup is a great way to use up leftover roast beef!

View full recipe on www.pauladeen.com

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Ingredients

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