Pot Roast Soup | Paula Deen

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