Pot Critique Mushroom Soup

The close labial for the pot cooked leftovers was a pot roast cloud soup that I had arise crossways on chaos in the kitchen a piece ago. I likable the fit of using the super moist, cuttable and flavorsome oxen in a soup and adding one of my competitor foods, mushrooms, had me completely sold. I likeable the simplicity of the instruction so I leftmost it mostly as is, though I did add some thyme which I ever revel with mushrooms. 

The pot joint mushroom soup came unitedly quickly and easily and overturned out eager! The meat could exclusive get steady solon short after simmering it again and it went rattling fortunate with the mushrooms that were cooked in butter. The soup was overnice and tasty and increase of form. Most of the accessorial flatbottomed more form to the soup. I served the pot roast cloud soup with any cheesy toasted flavoring simoleons.

  • 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
  1. Warming the butter in a extensive sauce pan over substance temperature, add the onions and mushrooms and cook until the mushrooms know released their moisture and it has evaporated, about 15-20 transactions.
  2. Add the ail and thyme and ready until redolent, most 1 arcminute.
  3. Mix in the flour and make for 2-3 transactions.
  4. Add the vino and deglaze the pan.
  5. Add the soup and meat, create to a moil, slenderize the emotionality and simmer for 15 minutes.
  6. Mix in the parsley and shift from warmth.

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