Ingredients

Instructions

  1. Melt butter in large, heavy-bottomed stock pot or Dutch oven over medium heat.
  2. Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes).
  3. Add flour and cook another 5 minutes stirring often. This is an important step to cook out the flour taste.
  4. Slowly whisk in milk and bring to a simmer stirring often until soup thickens.
  5. Reduce heat to medium low and stir in beef consomme, salt and pepper.
  6. Slowly stir in provolone until all is melted and incorporated into soup.
  7. Remove from heat and stir in roast beef.
  8. Serve with a crusty loaf of french bread.
  9. To freeze: Prepare soup as directed and allow to cool. Place in rigid freezer container. Seal, label and freeze.
  10. To serve: Thaw in fridge. Reheat in microwave or on stovetop,stirring to recombine the soup.