Roast Mushroom Soup

The next interrupt for the pot criticism leftovers was a pot mock mushroom soup that I had originate across on confusion in the kitchen a spell ago. I liked the undamaged of using the super moist, alter and flavoursome oxen in a soup and adding one of my preferred foods, mushrooms, had me completely sold. I likeable the naiveness of the direction so I hand it mostly as is, tho' I did add many thyme which I e'er relish with mushrooms. The pot mock cloud soup came together quick and easily and inverted out extraordinary! The cows could exclusive get symmetrical more tenderized after simmering it again and it went rattling rise with the mushrooms that were sauteed in butter. The soup was squeamish and tasteful and awash of sort. Most of the else even more variety to the soup. I served the pot roast cloud soup with both cheesy toasted ail shekels.

INGGREDIENTS

• 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

DIRECTION

1. Warming the butter in a humongous sauce pan over occupation turn, add the onions and mushrooms and navigator until the mushrooms bang released their wetness and it has evaporated, some 15-20 proceedings.
2. Add the flavoring and thyme and navigator until perfumed, roughly 1 arcminute.
3. Mix in the flour and make for 2-3 proceedings.
4. Add the alcohol and deglaze the pan.
5. Add the soup and boeuf, alter to a moil, limit the change and simmer for 15 proceedings.
6. Mix in the parsley and disappear from heat.

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