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Pot Roast Soup

Paula Deen
  • minutes
  • Serves 10

INGREDIENTS

2

Carrots, medium

2

stalks Celery

1/2 lb

Cremini mushrooms

3

large cloves Garlic

1

Onion, medium

1

Parsley, fresh

1 tbsp

Thyme, fresh

4 cups

Beef broth, canned or homemade low-sodium

2 tbsp

Tomato paste

1 dash

Worcestershire sauce

1

Black pepper, freshly ground

1

Kosher salt

1 tbsp

Vegetable oil

1 tbsp

Butter

2 tbsp

Sherry

1 1/2 cups

Shredded into large chunks plus any leftover gravy leftover pot roast