Categories: Soups and Stews
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 3 large cloves garlic, chopped
- 1/2 lb cremini mushrooms, quartered
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons sherry
- 4 cups low-sodium beef broth, canned or homemade
- 2 tablespoons tomato paste
- 1 1/2 cups leftover pot roast, shredded into large chunks plus any leftover gravy
- 1 dash Worcestershire sauce
- kosher salt, to taste
- black pepper, freshly ground, to taste
- fresh parsley, chopped, for garnish
Directions
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Heat oil and butter in a large soup pot over moderate heat. Add onions, celery, carrots, mushrooms, and garlic and sauté until tender and lightly browned, about 5 minutes. Add thyme and cook, stirring, for 1 minute. Add sherry and stir up any bits that have stuck to the bottom of the pan. Stir in broth, tomato paste, and meat. Simmer, stirring occasionally, about 25 minutes. Taste for seasoning and add Worcestershire and salt and pepper. Serve in a warmed soup bowl sprinkled with chopped parsley.