Now that the weather has cooled, I'm sticking with my plan to have soup for dinner for a variety of reasons (lower calories, satiety, low carb). The leftover brisket can be used for this dinner, but I highly suggest putting the soup together immediately after your Sunday's noon meal.
Roast Brisket Soup
Serves 4
1 T olive oil
1 cup diced onions (cut on the larger side)
40 ounces beef broth, low sodium
1.25 pounds roasted brisket (left over from earlier meal)
1 cup sliced mushrooms
4 carrots peeled and sliced
1 T Worcestershire sauce
2 tsp iodized sea salt
Sautee the onion in the oil. Once the onions are glossy and nearly finished add the sliced mushrooms. Add the other ingredients to your crock pot. Cook on high for 4 1/2 hours
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