Pot Roast Soup

Make 6 servings.

Ingredients :

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 medium onions, chopped
• 2 celery stalks, chopped
• 2 medium carrots, chopped 
• 3 large garlic cloves, chopped
• 1/2 pound cremini mushrooms, quartered 
• 1 tablespoon fresh thyme, chopped 
• 2 tablespoons sherry 
• 4 cups canned low sodium beef broth (or homemade)
• 2 tablespoons tomato paste 
• 1 1/2 cups leftover pot roast, shredded into large chunks plus any leftover gravy
• Dash of Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste 
• Fresh chopped parsley, for garnish

Directions :

1. Heat oil and butter in a large soup pot over moderate heat. Add onions, celery, carrots, mushrooms, and garlic and saut� until tender and lightly browned, about 5 minutes. Add thyme and cook, stirring, for 1 minute.  Add sherry and stir up any bits that have stuck to the bottom of the pan. Stir in broth, tomato paste, and meat. Simmer, stirring occasionally, about 25 minutes. Taste for seasoning and add Worcestershire and salt and pepper. Serve in a warmed soup bowl sprinkled with chopped parsley.