Ingredients40 m servings 448
- Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.
- Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.
Per Serving: 448 calories; 30 20.8 24.7 100 1291 Full nutrition
ReviewsRead all reviews 12
Very good! A very original recipe that really hit the spot.
While I thought this soup was ok... Overall, I thought it was pretty bland.
Delicious and filling!! I made this soup in the croc pot with a few changes. I used a package of Hillshire Farms roast beef and a package of shredded Parmesan-Reggiano cheese. The only step I...
I'd give the recipe as is 4 stars, however, I doubled the cheese, added the beef with the cheese and simmered for 20 minutes and added extra beef stock, salt, pepper, garlic, and Italian seasoni...
Great recipe, we doubled the meat and next we're going to put a full pound
Loved it! I added the flour after sautéing the vegetables, sort of making a roux, before adding the milk. Had no problem with lumps. Added some seasoning (I use Savory Spice blends). Really tast...
Hit da- spot! I made it with leftover tri tip roast! I made it low carb, no flour.. delish@
Great recipe but I made some changes. I doubled up the onion and green pepper to make it heartier. In addition to the roast beef I sautéed some thinly cut steak with steak seasoning on it and ad...
Excellent! Creamy smooth, a Philly cheesesteak in soup form. Yummy.