Ingredients:
- Leftover roast
- 1 package mushrooms
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup dry red wine
- 1 onion, diced
- 1 handful baby carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon mustard powder
- 1 teaspoon herbs de Provence
- 7 cups beef broth
- 1 cup chicken broth
- 2 cups uncooked egg noodles
Directions
Shred leftover roast. Set aside. In a soup pot melt butter with olive oil. Sauté mushrooms. Remove with slotted spoon once soft and fragrant. To soup pot add red wine. Let simmer and reduce by half, about 5 minutes.
Add more butter if needed to sauté the onion, carrots, and celery. After soft, add garlic, Worcestershire, bay leaf, mustard powder, and herbs de Provence. Add beef broth and chicken broth. Bring to a boil then reduce to simmer. Add roast. Let simmer over medium heat for 30 minutes.
While the soup simmers cook the egg noodles in a separate pot. After the soup has simmered for 30 minutes add the mushrooms and egg noodles. Discard the bay leaf.
