Pot Roast Mushroom Soup

• Meat

  • 2 cups Pot roast, cooked and shredded

• Produce

  • 2 cloves Garlic
  • 8 oz Mushrooms
  • 1 Onion, small
  • 1 tbsp Parsley
  • 1 tbsp Thyme

• Canned Goods

  • 4 cups Beef broth

• Baking & Spices

  • 1/4 cup Flour

• Dairy

  • 3 tbsp Butter

• Beer, Wine & Liquor

  • 1/4 cup Red wine

Found on closetcooking.com

Description

Ingredients

• 3 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon thyme, chopped
• 8 ounces mushrooms, sliced
• 1/4 cup flour (or rice flour for gluten-free)
• 1/4 cup red wine
• 4 cups beef broth
• 2 cups pot roast, cooked and shredded
• 1 tablespoon parsley, chopped

Directions

• 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 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.