Mushroom & Barley Pot-Roast Soup

The secret ingredient in this soup? Leftover pot roast. Give this classic a try.

• 2 tbsp extra-virgin olive oil
• 1 tbsp salted butter
• 1 medium onion, peeled and diced
• 3 large carrots, peeled and diced
• 3 stalks celery, chopped (including the leaves)
• 3 cups sliced mushrooms (we used white, crimini and shiitake)
• 2 cloves garlic, minced
• 1 tbsp freshly chopped thyme
• 3 tbsp all-purpose flour
• 1/4 cup red wine
• 4 cups beef stock
• 2 cups water
• 3 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp freshly cracked pepper
• 1 tsp salt
• 2 cups leftover pot roast, shredded
• 1/4 cup pot barley
• 1 handful freshly chopped parsley

INSTRUCTIONS

1. Heat the olive oil and butter in a large Dutch oven or stockpot over medium-high heat.
2. Add the onions, carrots, celery and mushrooms, and stir.
3. educe the heat to medium, and let the vegetables cook for 10 minutes, stirring often.
4. Add the garlic and thyme, and stir to combine.
5. Next, add the flour, and cook stirring for 2 more minutes.
6. Add the wine, and deglaze the pan.
7. Next, add the beef stock, water, ketchup, Worcestershire, salt and pepper.
8. Bring to a boil, and add the shredded pot roast and pot barley.
9. Reduce the heat to low, place the lid on the pot and leave to simmer for 1 hour.
10. Stir in the parsley, taste the soup and adjust the salt and pepper to your liking.