Pot Roast Mushroom Soup
Cozy up to a hearty bowl of Pot Roast Mushroom Soup, a comforting blend of rustic vegetables, tender baby bella mushrooms, and creamy beef broth infused with fragrant thyme and garlic. This savory soup combines the robust flavors of a classic pot roast with the velvety richness of a creamy mushroom base. It’s packed with nourishing ingredients like diced russet potatoes, carrots, and celery, and a hint of red wine adds depth to the broth. Finished with a swirl of heavy cream and a sprinkle of fresh parsley, this one-pot recipe is perfect for a nourishing weeknight meal or an elegant starter. Ready in just over an hour, this soul-warming soup will quickly become a favorite for chilly days.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 16 ounces baby bella (cremini) mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 0.5 cup red wine (optional, for deglazing)
- 2 sprigs fresh thyme
- 1 leaf bay leaf
- 2 medium russet potatoes, peeled and diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil and butter in a large pot over medium heat until the butter is melted.
Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the mushrooms and cook for an additional 8-10 minutes, until they release their moisture and start to brown lightly.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Sprinkle the flour over the vegetable mixture and stir to coat evenly. Cook for 2 minutes to eliminate the raw flour taste.
If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
Gradually add the beef broth, stirring constantly to ensure there are no lumps. Bring the mixture to a gentle simmer.
Add the thyme sprigs, bay leaf, diced potatoes, salt, and black pepper. Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the potatoes are tender.
Remove the thyme sprigs and bay leaf from the soup. Stir in the heavy cream and simmer for an additional 5 minutes.
Taste and adjust seasoning as needed with more salt or pepper.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 6166 mg | 268% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 24.2 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 280 mg | 22% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5553 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
