Pot Roast Mushroom Soup
Ingredients
- 3 tbsp butter
- 1 small onion chopped
- 2 cloves garlic chopped
- 1 tbsp thyme chopped
- 8 ounces mushrooms sliced
- 1/4 cup flour
- 1/4 cup Somerset Ridge Ruby Red Wine
- 4 cups beef broth
- 2 cups pot roast cooked and shredded
- 1 tbsp parsley chopped
Instructions
- Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their moisture and it has evaporated, about 15-20 minutes.
- Add the garlic and thyme and cook until fragrant, about 1 minute.
- Mix in the flour and cook for 2-3 minutes.
- Add the Ruby Red wine and deglaze the pan.
- Add the broth and beef, bring to a boil, reduce the heat and simmer for 15 minutes.
- Mix in the parsley and remove from heat.
What can I say….Beef and Somerset Ridge Ruby Red Wine. I knew from the get-go this soup would be just what I needed. Sure-nuff! Just what a guy needs on a winters’ evening.
I knew from the name of this recipe that it was going to be a huge hit with my husband! I had a hunk of Brisket, not smoked, left from New Years, so I decided to use it in this soup. Harvey practically stood by the stove, tasting it over and over. I finally made him sit down at the table! I’m sure the recipe made enough for at least 4 servings……I almost got a full serving….Harve ate the rest!
I love this addition of recipes to your webpage! Keep it up! Your wines are always in our kitchen so bring on the recipes!