Pot Roast Soup- made using beef bone broth

Pot Roast Soup?! Yes please!! Delicious and comforting!

Pot Roast Soup

1-1/2 cups Shredded beef from bone broth

4 Cups of Beef bone broth

1 onion diced

1 cup of any mushrooms sliced

2 potatoes diced into bite size pieces
(I used red potatoes and left the skin on)

2 carrots cut into bite size chunks

2 tsp of thyme chopped

1 large clove of garlic chopped

1/4 cup of any red wine

1 TBS butter

1 TBS flour

2 TBS olive oil


Heat 1 TBS olive oil in a large skillet or pot. Add chopped onion, cook until translucent.

Add another TBS of olive oil and add potatoes carrots and mushrooms. Cook until all the veggies are beginning to get soft. About 15 min.

Add 1 cup of broth and reduce.
Add the garlic and the and cook for about 1 min.
Add the wine, and reduce again.

Add the remaining beef broth.

Melt butter in a separate bowl and whisk in flour until smooth. Slowly add about a cup of hot broth to the flour mixture until smooth. Add back into the soup pot.

Simmer on very low heat for at least an hour.

Once cooked reserve 1-1/2 cups of soup and blend with an immersion blender. Be sure to get lots of potato. This helps thicken up the soup and give it a creamy texture.

Serve with crusty sourdough bread.