Prep 40 mins
Cook 4 hrs
(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.
- 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
- 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!