Hungarian Cream of Mushroom Soup |
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Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 2 |
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(I have to write this down before I forget it!) A super soup that just takes time, but not much effort. Makes excellent use of left-over standing or prime-rib bones and bits. Ingredients:
1 1/2-3 lbs beef bones (from leftover standing or prime-rib bones with lots of meat left on them) |
5 cups beef stock (see first step!) |
6 cups water |
1 cut-up onion |
1 1/2 cups baby carrots |
3 celery ribs (old is fine) |
3 cups heavy cream |
1/2 tablespoon penzey's prime rib dry rub seasonings |
1/2 tablespoon penzey's half-sharp hungarian paprika |
1/2 cup butter |
1/2 cup wondra flour |
1 (8 ounce) can mushrooms |
2 cups shredded or diced standing beef roast or 2 cups prime rib roast |
salt and pepper |
Directions:
1. Boil bones in 6 cups water with one cut-up onion, 1-1/2 cups baby carrots, 3 ribs of celery,salt and pepper.
2. Simmer for 3-4 hours.
3. Strain and save veggies and beef that's fallen off the bone.
4. Puree vegetables and boiled beef bits.
5. Chill stock and remove hardened fat.
6. Melt butter in a 4-6 quart pot.
7. Combine Penzey's Prime Rib Rub, Penzey's Hunarian Half-Sharp Paprika, & Wondra flour. Add to butter to make a roux, stirring with a whisk.
8. Brown over medium/low heat for 10 to 12 minutes, or until nutty aroma is achieved. Add your 5 cups beef stock.
9. Move heat to medium, and bring to a gentle boil. When slightly thickened, add cream, diced or shredded beef, mushrooms, and reserved pureed vegetables/beef from when you boiled the beef stock earlier.
10. Add salt (and lots of pepper!) to taste.
11. Serve with a nice, crusty French loaf!
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