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
- 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.
- Add the garlic and thyme and saute for an additional 30 seconds, stirring constantly.
- Add the mushrooms and continue to cook, stirring occasionally, until they are dark brown and have released their moisture, about 5 to 8 minutes.
- 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.
- 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.
- 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.
- Season the soup with salt and pepper to taste. Transfer to serving bowls and garnish with chopped thyme.
- Category: Beef
- Method: Stovetop
- Cuisine: Soup
Keywords: beef, pot roast, mushroom, soup