- 3/4 cup butter
- 1 (8 ounce) package sliced fresh mushrooms
- 1 white onion, diced
- 1 green bell pepper, diced
- 2/3 cup all-purpose flour
- 6 cups milk
- 1 (10.5 ounce) can beef consomme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (8 ounce) package provolone cheese, diced
- 3/4 pound sliced roast beef, chopped
- 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.
04/24/2018
recipepes.com
Philly Cheese Steak Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
