A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter’s night. Serve with a crusty loaf of French bread.
Ingredients
- ¾ cup butter
- 1 (8 ounce) package sliced fresh mushrooms
- 1 white onion, diced
- 1 green bell pepper, diced
- 2/3 cup all-purpose flour
- 6 cups milk
- 1 (10.5 ounce) can beef consomme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (8 ounce) package provolone cheese, diced
- ¾ pound sliced roast beef, chopped
Directions
Step 1
Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more.
Step 2
Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 448 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat19g | 94% |
Cholesterol100mg | 33% |
Sodium1291mg | 56% |
Total Carbohydrate21g | 8% |
Dietary Fiber1g | 4% |
Total Sugars10g | |
Protein25g | |
Vitamin C14mg | 70% |
Calcium447mg | 34% |
Iron2mg | 11% |
Potassium628mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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