Chunky Pot Roast-Portobello Soup Recipe
Recipe By Better Homes and Gardens
The umami level of this soup is off the charts, thanks to the pot roast, red wine and portobello mushrooms.
4.8
21 Rating -
Rate
Non Vegdiet
7hr 20minstotal
20minsPrep
7hr Cook
7hr 20m.total
20m.Prep
7hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Chunky Pot Roast-Portobello Soup Recipe
- 0.42 pound Boneless beef chuck pot roast
- 1/25 cup All purpose flour
- 0.17 teaspoon Dried thyme, crushed
- 0.08 teaspoon Ground black pepper
- 0.33 tablespoon Olive oil
- 0.17 cup Chopped onion
- 1/2 Cloves garlic, minced
- 1/2 cup Lower sodium beef broth
- 0.17 cup Dry red wine, such as burgundy
- 1/2 tablespoon Tomato paste
- 0.08 teaspoon Salt
- 2.67 ounce Fresh baby portobello mushrooms, halved
- 0.13 cup Coarsely chopped red sweet pepper
- As required Snipped fresh italian parsley
Nutrition
value
value
484
calories per serving
32 g Fat41 g Protein3 g Carbs3 g FiberOther
Current Totals
- Fat32g
- Protein41g
- Carbs3g
- Fiber3g
MacroNutrients
- Carbs3g
- Protein41g
- Fiber3g
Fats
- Fat32g
Vitamins & Minerals
- Calcium47mg
- Iron6mg
- Vitamin A302mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B943mcg
- Vitamin B120mcg
- Vitamin C33mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium69mg
- Manganese1mg
- Phosphorus403mg
- Selenium23mcg
- Zinc9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Homes and Gardens