Hungarian Cream of Mushroom Soup

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READY IN: 4hrs 40mins
Recipe by Evil Step-Mom

(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 Nutrition

  • 1 12-3 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 12 cups baby carrots
  • 3 celery ribs (old is fine)
  • 3 cups heavy cream
  • 12 tablespoon penzey's prime rib dry rub seasonings
  • 12 tablespoon penzey's half-sharp Hungarian paprika
  • 12 cup butter
  • 12 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


  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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