Ingredients40 m servings 448 cals
- 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 g fat; 20.8 g carbohydrates; 24.7 g protein; 100 mg cholesterol; 1291 mg sodium. Full nutrition
ReviewsRead all reviews 9
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 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...
yummy my family loves this recipie we've had it on multiple occasion
Followed the recipe completely. Loved it. Will definitely make this again.