INGREDIENTS
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1 can beef broth
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1 can golden mushroom soup
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1 cup water
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Leftover roast beef -about a pound (or get some at your deli)
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1 tbsp Worcestershire sauce
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1 tbsp pepper
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1 container mushrooms, washed and sliced
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1 lb. vermicelli, cooked and drained
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4 oz. Provolone cheese, shredded
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4 oz. Cabot Horseradish Cheddar, shredded
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1/4 stick Cabot Salted Butter
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1 tbsp all purpose flour
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2 tbsp water
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1 cup whole milk
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1 tbsp black pepper
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1 tsp salt
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1 tsp cayenne pepper
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Italian flat leaf parsley