I admit, I actually bought the roast that I used in the Beer Braised Beef and Onions so that I would have leftovers to make this soup. I saw a recipe on Closet Cookings blog for Pot Roast Mushroom Soup, a recipe he got the idea from a post on Chaos In The Kitchen. It was cold and I was craving some sort of soup with mushrooms. Getting two different dishes out of one roast also sounded like a great idea.
I loved this. I loved the taste, I loved that I used leftovers to make it and that it was pretty easy to put together. I used parts of each recipe to come up with my own but I'm sure that either recipe can be tweaked by adding more mushrooms or a bit of this and that.
If you make the Beer-Braised Beef and Onions, this is a great way to get more use out of the leftovers. I thank Closet Cooking and Chaos in The Kitchen for helping me put this together.
POT ROAST AND MUSHROOM SOUP
4 tbsp butter
1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
1 tbsp thyme, chopped
1/2 cup red wine
4 cups beef broth
2 cups leftover Beef-Braised Beef and Onions (or any
leftover pot roast), shredded or cubed
2 tbsp butter (optional)
2 tbsp flour (optional)
Grated Parmesan Cheese
Melt butter in a heavy bottom soup pot. Add the onions and saute until translucent, about 5-7 minutes. Add the garlic and saute about a minute more being careful not to burn the garlic. Add the mushrooms and thyme and saute over medium high heat until browned, about 15 minutes.
Deglaze the pan with the wine. Scrap the bottom of the pot and add the beef broth. Bring to a boil. Add the leftover pot roast and turn the heat down to a simmer. Simmer for about 15 minutes. Garnish with Parmesan cheese.
If you want to thicken the soup, melt the butter in a small pan. Mix in the flour and cook over low heat until lightly browned. Stir into soup.
Note: I didn't use the thickener and I liked the soup just fine.
Note: I might have added more mushrooms, I added all that I had leftover from another dish.
Do check out the original recipes and photos and all the other delicious recipes you'll find on Closet Cooking and Chaos in the Kitchen!
This looks nice and warming for the soul. Perfect for our blizzardy days this week.
Posted by: Louise | January 20, 2010 at 09:27 AM
That looks great! I need to make a roast soon so I can make some soup, too.
Posted by: katie | January 20, 2010 at 11:06 AM
Well, take out all the fungi and this would be okay.
Posted by: MOM | January 20, 2010 at 02:11 PM
What a perfect way of using it all up. It looks and sounds absolutely inviting to me.
Posted by: Giz | January 21, 2010 at 11:22 AM
so the original beef and onions must've been amazing, but what you've created with the leftovers is awesome in its own right. thyme is quickly becoming a favorite herb, and it'd be a great compliment to the mushrooms and meat.
Posted by: grace | January 22, 2010 at 03:48 AM
This looks like a great soup. very hearty and full of comfort...perfect for this time of year.
Posted by: The Food Hunter | January 26, 2010 at 09:55 AM
Your recipe made me hungry...wanna taste it...
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Posted by: Food recipes | February 01, 2010 at 03:53 AM
How can I encourage/make mushroom spores germinate ?
I can collect lots of spores (standard spore prints)from edible
mushrooms growing in nearby woods, but I would like to know what
conditions will encourage germination of these spores on the
appropriate species of wood?
Posted by: generic cialis | April 23, 2010 at 10:20 AM
where did u find the bird, does it not on the tree?
Posted by: Juicy Couture Bags | November 16, 2010 at 06:51 PM
Yum! Trying it out. Sounds healthy too! Thanks!
Posted by: Jo | April 27, 2011 at 01:14 PM
This dish looks easy to cook! Yeah, it looks so delicious and maybe my kids will love it too. You know, learning simple dishes is such a great achievement for moms and aspiring chefs. These little lessons can help you mold and enhance your skills.
Posted by: Dolly Paolucci | June 30, 2011 at 08:47 AM
I'm really happy I found it. thank you very much.
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Classic food for the soul, I am so into warm soul food at the moment, it is not funny! Love to learn about new dishes, it help release the inner cook in me!
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