Gluten Free Pot Roast Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced (divided)
- 8 oz (225 g) button mushrooms, quartered
- 4 cloves garlic, minced
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 4 cups (.95 liter) low-sodium beef stock
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 large stalks celery, chopped
- 2 large carrots, chopped
- ¾ lb (350 g) cooked, cubed pot roast (about 3 cups)
- ½ cup (70 g) frozen green peas, thawed
- 1 teaspoon arrowroot starch, dissolved in 1 tablespoon cold water to make a slurry (see Note below)
- 2 tablespoons minced fresh parsley, for garnish
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments