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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A hearty winter soup, also a great way to use leftover roast. We serve this with a tossed salad and garlic bread. Prep time includes heating time. We always have a jar of jalapenos in the fridge, so the juice referred to is from that, not fresh. Ingredients:
3/4 cup chopped onion |
8 ounces sliced mushrooms |
4 tablespoons butter |
6 tablespoons flour |
2 teaspoons beef base |
3 (14 1/2 ounce) cans beef broth |
2 cups cooked cubed, lean roast beef |
1 tablespoon minced garlic |
2 teaspoons jalapeno juice |
salt and pepper |
shredded mozzarella cheese (to garnish) |
Directions:
1. In a large saucepan saute garlic, mushrooms and onion in butter until onion is tender; remove with slotted spoon and set aside.
2. In a bowl, whisk together flour and broth until smooth; add to saucepan.
3. Bring to a boil.
4. Cook and stir until thickend, approximately 1 to 2 minutes.
5. Lower temp to a simmer.
6. Add remaining ingredients except cheese.
7. Heat through.
8. Garnish with mozzarella cheese.
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