Name: Pot Roast Soup {Grain-Free; Gluten-Free}
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 slightly heaping 1-cup servings
Ingredients: 2 tablespoons olive oil; 1 large onion, diced (divided); 8 oz (225 g) button mushrooms, quartered; 4 cloves garlic, minced; 1 teaspoon minced fresh rosemary; 1 teaspoon minced fresh thyme; 4 cups (.95 liter) low-sodium beef stock; 1 teaspoon Worcestershire sauce (see Note); 1 bay leaf; ¼ teaspoon salt; ⅛ teaspoon black pepper; 2 large stalks celery, chopped; 2 large carrots, chopped; ¾ lb (350 g) cooked, cubed pot roast (about 3 cups); ½ cup (70 g) frozen green peas, thawed; 1 teaspoon arrowroot starch, dissolved in 1 tablespoon cold water to make a slurry (see Note below); 2 tablespoons minced fresh parsley, for garnish