This year because the holiday fell next to a weekend, we decided to do a whirlwind trip of Kansas, seeing my family south of us and then off to see Hubs' family west of that. Then back northeast to head home at the end of it all... By the time we finally made it home, we (as usual) found ourselves in possession of many edible goodies and leftovers. Among those, a huge hunk of leftover beef roast.
Roast Beef Soup
2 medium yellow onions, cut into large chunks
2 stalks celery, chopped
3-4 cloves garlic, minced
1 1/2 lbs. leftover cooked beef, cubed
64 oz. beef broth ( I added a bit more, closer to 80 oz.)
2 Tbsp. Worcestershire sauce
Salt and pepper to taste
8 oz. uncooked egg noodles (I used wheat noodles, to make it a wee bit more healthy-ish)
In a large pot, heat the butter and oil over medium heat, until butter is melted and pot is heated. Add the onions and celery, and saute until the onions and celery are softened (about 5-7 minutes). Add the garlic and saute for another 2-3 minutes. Add mushrooms, and cook until they are softened as well (about 5 minutes).
Stir in the chopped cooked beef to warm. Add the beef broth and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper and herbes de provence. Bring mixture to a boil, then stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.