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 11
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...
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.
yummy my family loves this recipie we've had it on multiple occasion