Pot Roast Soup Recipe by Paula Deen
INGREDIENTS
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1 tablespoon vegetable oil
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1 tablespoon butter
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1 medium onion, chopped
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2 stalks celery, chopped
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2 medium carrots, chopped
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3 large cloves garlic, chopped
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1/2 lb cremini mushrooms, quartered
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1 tablespoon fresh thyme, chopped
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2 tablespoons sherry
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4 cups low-sodium beef broth, canned or homemade
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2 tablespoons tomato paste
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1 1/2 cups leftover pot roast, shredded into large chunks plus any leftover gravy
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1 dash Worcestershire sauce
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kosher salt, to taste
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black pepper, freshly ground, to taste
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fresh parsley, chopped, for garnish
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