Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
8
Ingredients
Directions
Gather all ingredients.
Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until tender, about 5 minutes. Add flour; cook and stir until flour golden, about 5 minutes more.
Gradually whisk in milk; bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consommé; season soup with salt and black pepper.
Slowly stir in provolone cheese until melted, 3 to 5 minutes. Off heat, stir in roast beef.
Nutrition Facts (per serving)
| 448 | Calories |
| 30g | Fat |
| 21g | Carbs |
| 25g | Protein |
