Recipe by Donna Matthews
This is usually our Christmas dinner soup. Very rich and yummy ... albeit not at all calorie-wise.
- 1⁄2 cup butter
- 8 ounces mushrooms, sliced
- 1⁄2 cup green onion, chopped
- 1⁄3 cup flour
- 5 beef bouillon cubes
- 2 cups water
- 4 egg yolks (optional)
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon rosemary, bruised
- 2 cups whole milk
- 1 cup heavy cream
- salt (to taste)
- pepper (to taste)
- nutmeg (to taste)
Directions See How It's Made
- Sautee mushrooms and onions in butter in a large pot until soft.
- Dissolve bouillon in water.
- Optional: whisk egg yolks into bouillon water for a richer soup.
- Add flour to sauteed vegetables in pot, stirring in well.
- Slowly add bouillon water to pot, stirring constantly to avoid lumps.
- Add parsley and rosemary.
- Continue cooking over medium heat, stirring constantly, until soup is thickened.
- Note: At this point, you can save the "soup starter" in the refrigerator for next day completion, or continue on.
- To hot (or reheated) soup, add milk and cream.
- If further heating is needed, do it slowly and never, never let it boil after the milk/ cream are added!
- Add salt, pepper, and nutmeg to taste.