Ingredients
- 1/2 cup butter
- 2/3 cups all-purpose flour
- 1 green bell pepper, diced
- 1 medium white onion - diced
- 8 ounces fresh mushrooms, sliced
- 4 garlic cloves, finely minced
- 6 cups whole milk
- 1 can (10.5 ounce) beef consomme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces provolone cheese, diced
- 3/4 pounds cooked beef, sliced (deli roast beef or leftover roast beef)
How to Make
-
Step 1: Melt butter in large stock pot or Dutch oven over medium heat.
-
Step 2: Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes). Add garlic, cook 1 min.
-
Step 3: Add flour and cook for another 5 minutes stirring all the time.
-
Step 4: Slowly mix in milk and bring to a simmer stirring often until soup thickens. Reduce heat to medium-low and stir in beef consomme, salt, and pepper.
-
Step 5: Slowly stir in provolone until all is melted and mixed into soup. Remove from heat and stir in roast beef.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.