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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Ginger Ellsworth of Caldwell, Idaho shares a tasty way to use leftover roast or steak and get a delicious supper on the table in about a half hour. The warm, rich taste of this mushroom soup is sure to please. Ingredients:
1 medium onion, chopped |
1/2 cup sliced fresh mushrooms |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
2 cups reduced-sodium beef broth |
2/3 cup cubed cooked roast beef |
1/2 teaspoon garlic powder |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
1/8 teaspoon salt |
dash hot pepper sauce |
1/4 cup shredded part-skim mozzarella cheese, optional |
Directions:
1. In a large saucepan, saute onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired. Yield: 3 cups.
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