pot roast mushroom soup recipe

Pot Roast Mushroom Soup

5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Course Soup


  • 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


  • 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.