Beefy Mushroom Soup

This soup is very light and great tasting. Use left over roast beef from a stew or pot roast.



  • 1 medium onion chopped
  • 1/2 cp. sliced mushrooms
  • 2 T butter
  • 2 T flour
  • 2 cps. reduced-sodium beef broth
  • 2/3 cp. cubed or shredded cooked roast beef
  • 1/2 t garlic powder
  • 1/4 t paprika
  • 1/4 t pepper
  • 1/8 t salt
  • dash of hot pepper sauce (optional)
  • 1/4 cp. shredded mozzarella cheese (optional)


  1. In a large saucepan, saute onion and mushrooms in butter until onion is tender. Remove the mushrooms and onions and set aside.
  2. In a small bowl, whisk flour and broth until smooth and gradually add to the pan.
  3. Bring to a boil then cook 1-2 more minutes until thickened.
  4. Add the roast beef, garlic powder, paprika, pepper, salt, and onion to the pan and cook until it is heated through.
  5. Optional: garnish with cheese



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