Pot Roast Mushroom Soup

Nutriscore Rating: 68/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

11 steps

1. Heat olive oil and butter in a large pot over medium heat until the butter is melted.

2. Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.

3. Stir in the mushrooms and cook for an additional 8-10 minutes, until they release their moisture and start to brown lightly.

4. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

5. Sprinkle the flour over the vegetable mixture and stir to coat evenly. Cook for 2 minutes to eliminate the raw flour taste.

6. 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.

7. Gradually add the beef broth, stirring constantly to ensure there are no lumps. Bring the mixture to a gentle simmer.

8. 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.

9. Remove the thyme sprigs and bay leaf from the soup. Stir in the heavy cream and simmer for an additional 5 minutes.

10. Taste and adjust seasoning as needed with more salt or pepper.

11. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

1 serving (423.4g)

Calories		276
% Daily Value*
Total Fat		15.7 g	20%
	Saturated Fat	7.2 g	36%
	Polyunsaturated Fat	0.0 g
Cholesterol		30 mg	10%
Sodium		966 mg	42%
Total Carbohydrate		24.1 g	9%
	Dietary Fiber	3.4 g	12%
	Total Sugars	4.7 g
Protein		5.9 g	12%
Vitamin D		0.2 mcg	1%
Calcium		51 mg	4%
Iron		1.7 mg	9%
Potassium		926 mg	20%

*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.

Source of Calories

Fat: 853 cal (54.2%%)

Protein: 147 cal (9.3%%)

Carbs: 574 cal (36.5%%)