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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 7

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

Step 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.

Step 9

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

Step 10

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

Step 11

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

Nutrition Facts

Serving size	(2540.3g)

Amount per serving	% Daily Value*
Calories	1688.1

Total Fat 96.6g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 182mg	0%
Sodium 6165.7mg	0%
Total Carbohydrate 149.3g	0%
Dietary Fiber 18.7g	0%
Total Sugars 24.2g
Protein 38.4g	0%

Vitamin D 31.8IU	0%
Calcium 280.5mg	0%
Iron 10.8mg	0%
Potassium 5552.8mg	0%

*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: 53.7%

Protein: 9.5%

Carbs: 36.9%