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Pot Roast Mushroom Soup
- 3 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon thyme, chopped
- 8 ounces mushrooms, sliced
- 1/4 cup flour (or rice flour for gluten-free)
- 1/4 cup red wine
- 4 cups beef broth
- 2 cups pot roast, cooked and shredded
- 1 tablespoon parsley, chopped
Directions:View on Closet Cooking
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