What do you do with all that leftover roast and drippings?! Make a delicious mushroom beef soup of course! This is a quick and easy way to enjoy leftover beef as a second meal. You end up with a creamy, robust, soup with tender beef chunks that are sure to delight. This recipe works well with a chuck roast or any roast that you use a shallow pour of beef broth to tenderize while it's covered in the oven. My Brisket recipe uses a similar baking method that produces this tasty broth. You just need some simple ingredients and it takes roughly 20 minutes. PriPri and I have enjoyed this many times after roasting a great slab of beef. Simply saute some mushrooms and onions with any seasonings of choice to get the mushroom flavor (rosemary is great), then add the drippings/broth (the more flavorful the better) bring this up to temperature and then add the beef. The goal is to get to an intense (simmering) temperature for roughly 2 minutes to break down any remaining fat and tenderize the beef chunks. Then add cream and cook a few minutes longer to spread the flavor throughout. This is sure to please!

I apologize for the popping in the beginning. I'm trying a new filming technique and the first minute or so had that pop!

The knife I use --- https://amzn.to/2yYaSKc
This is an amazing sharp knife that has made prepping so much easier. I purchased it when another YouTuber recommended buying a really sharp knife and have been very happy with the results!

Directions:
-saute mushrooms, onions, and seasoning
*(1/2 an onion, small carton of mushrooms, garlic salt, pepper, and rosemary).
*Saute till liquid reduces
-Add leftover beef (roughly 1 lb)
-Add leftover beef drippings/broth (roughly 2 cups)
-Simmer 2 minutes
-Add cream to get medium brown color
-Cook an additional 2 minutes
-Enjoy! Pour over rice/chips and add some Parmesan cheese ;)