Over medium high heat, n a large Dutch oven or large pot, melt butter. Once melted add in diced onion and green peppers. Cook until softened.NOTE: you can also add in chopped mushrooms.
Stir in the chopped roast beef. Add in the garlic and stir for 2-3 minutes to bring out it's fragrance.
Slow pour in beef broth while stirring continuously. Stir in half and half. bring to a boil over high heat.
Add in Worcestershire, salt & pepper. Taste to make any adjustments to seasonings.
Reduce heat to medium low and simmer for 10 minutes stirring occasionally.
Bring soup back to a boil. In a small bowl mix together water and cornstarch to make a slurry. Pour cornstarch slurry into soup and mix well to combine. Cook for 3 minutes until thickened.
Add in provolone cheese. Stir until melted into soup. Garnish with parsley. Enjoy.
This soup is delicious but you left one step out in your printed recipe. You didn’t include the step where you add the flour after putting the meat in the pot.
is there a crockpot version easy how
I haven’t made one yet.
This soup is delicious but you left one step out in your printed recipe. You didn’t include the step where you add the flour after putting the meat in the pot.
Thanks! I’ll check it out.