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Horizontal image of a white bowl filled with a dark brown chunky stew with a spoon.

Pot Roast Mushroom Soup

  • Author: Nikki Cervone
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Not sure what to do with your leftover pot roast? Use the remaining meat to make our hearty and comforting soup with mushrooms in a rich broth.


  • 2 tablespoons olive oil
  • 1 small onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme, plus more for garnish
  • 8 ounces button mushrooms, stems removed and sliced
  • 2 tablespoons balsamic vinegar
  • 4 cups beef stock or beef broth, divided
  • 2 tablespoons cornstarch
  • 2 cups chopped or shredded cooked pot roast
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste


  1. Heat the olive oil in a large pot over medium heat. Add the onion and saute for about 5 minutes, or until soft and translucent.
  2. Add the garlic and thyme and saute for an additional 30 seconds, stirring constantly.
  3. Add the mushrooms and continue to cook, stirring occasionally, until they are dark brown and have released their moisture, about 5 to 8 minutes.
  4. Stir in the balsamic vinegar and 3 1/2 cups beef stock. Bring to a boil on a high heat, then reduce the heat to medium and simmer for 5 minutes.
  5. In a separate small bowl, whisk together the remaining 1/2 cup beef stock and cornstarch until there are no lumps. Slowly pour the cornstarch slurry into the soup, whisking constantly until completely incorporated. Simmer for another 5 minutes.
  6. Add the beef to the pot. Continue to cook for 10 to 20 minutes, stirring occasionally, until the soup has reduced and thickened slightly, or to your liking.
  7. Season the soup with salt and pepper to taste. Transfer to serving bowls and garnish with chopped thyme.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Beef
  • Method: Stovetop
  • Cuisine: Soup

Keywords: beef, pot roast, mushroom, soup