Leftover Roast Beef Soup (Leftover Steak Too!)

5.0(52)

This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.

by PalatablePastime·published 2004-11-10

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Roast Beef

Servings

8 serving(s)

Total time

30 min

prep 10 min

Calories / serving

403 kcal

Ingredients (11)

serves

2 medium yellow onions, cut into small wedgesonion
2 stalks celery, choppedcelery
2 cups sliced fresh mushroomsmushroom
2 tablespoons butter or 2 tablespoons olive oiloil
3 -4 cloves garlic, mincedgarlic
1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
64 ounces beef stock or 64 ounces beef broth
1 tablespoon Worcestershire sauceworcestershire
salt, to tastesalt
black pepper, to tastepepper
8 ounces uncooked egg noodlesegg-noodle

Instructions (5 steps)

01In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
02Stir in the chopped cooked beef.
03Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).

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