Pot Roast Mushroom Soup

Well I got my parents off to work this morning. Yep just like kids. Packed my dad a lunch, my mom some snacks (she eats at work), and put a chicken in the crockpot for lunches the rest of the week. Tonight though I am really looking forward to dinner. I have a super busy day ahead of my taking my grandmother to a few appointments but I am determined to make some pot roast mushroom soup for supper. I cooked a roast with vegetables for dinner yesterday and made sure to take about 2 cups worth of meat out for tonight. I always do. This soup is far to tasty to not. I can't remember where I found this recipe and I have tweeked it a bit since I first jotted it down but oh my it's one you will keep heading back for. When I have fresh herbs instead of the dried it tastes just the same it's just prettier with the fresh. Use 1 Tbs instead of a half with the fresh.

Pot Roast Mushroom Soup

3 Tbs light margarine or butter
1 small onion
2-3 cloves of garlic
1/2 Tbs dried thyme 
1/2 Tbs dried parsley
8oz sliced mushrooms
1/4 c flour of choice
1/4-1/2 cup of red wine
4 cups beef broth
2 cups chopped or shredded left over pot roast

Melt your butter in a large saucepan. Add onion and mushrooms. Cook for about 15-20 min until all the moisture has evaporated from the mushrooms. Add your dried thyme and garlic at this point. sauté an additional minute. Mix in flour for a min or so to cook the raw flavor out and then add the red wine to deglaze the pan. Add your broth, parsley, and roast beef bringing it to a boil and then simmer for 15min.

Normally I serve it with some nice crusty bread but today we are pairing it with a salad instead with my standard oil and vinegar dressing I make. I like mine more vinegary rather than oily so its like 1 part oil to 2 parts vinegar or so. I toss in some salt, pepper, and Mrs. Dash (no salt seasoning). and tah dah! you're done. Just make sure to whisk it really good to make sure its all emulsified I can't stand separated dressing! So versatile. You can change up the oils and the type of vinegar and your possibilities are endless. Some of my favorites are of course really really good olive oil and balsamic vinegar, or veg oil with rice wine vinegar and a dash of soy sauce.