Recipe by Donna Matthews
This is usually our Christmas dinner soup. Very rich and yummy ... albeit not at all calorie-wise.
- 118.29 ml butter
- 226.79 g mushrooms, sliced
- 118.29 ml green onion, chopped
- 78.07 ml flour
- 5 beef bouillon cubes
- 473.18 ml water
- 4 egg yolks (optional)
- 9.85 ml fresh parsley, chopped
- 4.92 ml rosemary, bruised
- 473.18 ml whole milk
- 236.59 ml 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.