HUNGARIAN CREAM OF MUSHROOM SOUP

Hungarian Cream of Mushroom Soup image

Provided by Evil Step-Mom

Time 4h40m

Yield 4 quarts, 6-9 serving(s)

Number Of Ingredients 14

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

Steps:

Boil bones in 6 cups water with one cut-up onion, 1-1/2 cups baby carrots, 3 ribs of celery,salt and pepper.
Simmer for 3-4 hours.
Strain and save veggies and beef that's fallen off the bone.
Puree vegetables and boiled beef bits.
Chill stock and remove hardened fat.
Melt butter in a 4-6 quart pot.
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.
Brown over medium/low heat for 10 to 12 minutes, or until nutty aroma is achieved. Add your 5 cups beef stock.
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.
Add salt (and lots of pepper!) to taste.
Serve with a nice, crusty French loaf!