| | Directions | | Melt the butter in a pan. Add the onions and sauté until tender, about 5-7 min. Add the garlic and sauté until fragrant, about 1 min. Add the mushrooms and thyme and sauté until browned, about 12-17 minutes. Add the wine and deglaze the pan. Add the broth and beef and simmer for 15 minutes. Meanwhile, melt the butter in another pan. Mix in the flour and cook until golden brown. Mix some of the flour mixture into the soup to thicken to the desired consistency |
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| Ingredients | | - |  | 2 tablespoons butter |
| - | | 1 onion (chopped) (small) |
| - | | 2 cloves garlic (chopped) |
| - | | 1 tablespoon thyme (chopped) |
| - | | 8 ounces mushrooms (sliced) |
| - | | 1/4 cup red wine |
| - | | 4 cups beef broth |
| - | | 2 cups cooked roast beef (shredded) |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons flour |
| - | | 1 tablespoon parsley (chopped) |
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