While trying to plan my weekly menu I knew I wanted to do a soup just cause I like soup and do them quite often in the winter.  It's cold here and soup's are fast, perfect and easy....  I logged onto pinterest and what was right on my page but, the soup I fixed tonight and it was perfect since I fixed a roast on Saturday.  This recipe is from www.closetcooking.com .  This is a hearty very flavorful dish serve it up with some garlic bread and you have the perfect dinner!!!!

                                     Pot Roast Mushroom Soup

3 Tbls butter
1 small onion
2 cloves garlic, chopped
1 Tbls thyme, chopped
8 oz mushrooms, sliced
1/4 c flour (or rice flour for GF)
1/4 c red wine
4 c beef broth
2 c pot roast, cooked and shredded
1 Tbls parsley, chopped

Melt butter in large sauce pan over medium heat, add onions and mushrooms cook until mushrooms have released their moisture and it has evaporated.  About 15-20 minutes.
Add garlic and thyme cook until fragrant, about 1 minute
Mix in flour and cook for 2-3 minutes.
Add the wine to deglaze the pan.
Add the beef and broth, bring to a boil, reduce heat simmer for 15 minutes.
Mix in parsley and remove from heat.

My note:  Since I don't drink wine I have, never cooked with it I would like to just don't know anything about wine however, I do cook with dry sherry and this is what I used in place of the wine.  I didn't have any fresh thyme so, I used dried and only 1 tsp. 
I also, took the original pinner's advice and made this gluten free didn't have the rice flour on had but, I did have all purpose GF flour which is what I used.  In my opinion you can make just about any recipe gluten free, healthier etc.. Just by swapping out some ingredients like turkey instead of beef, whole wheat pasta for regular or maybe even GF pasta.  To me, it's that's simple to turn any recipe into something that suits your family's needs.

As I said in the beginning this is a great soup to make with leftover pot roast and I will keep this one in mind the next time I make pot roast.  Enjoy!!!