Cream of Mushroom Soup

This is usually our Christmas dinner soup. Very rich and yummy ... albeit not at all calorie-wise.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

1. Sautee mushrooms and onions in butter in a large pot until soft.
2. Dissolve bouillon in water.
3. Optional: whisk egg yolks into bouillon water for a richer soup.
4. Add flour to sauteed vegetables in pot, stirring in well.
5. Slowly add bouillon water to pot, stirring constantly to avoid lumps.
6. Add parsley and rosemary.
7. Continue cooking over medium heat, stirring constantly, until soup is thickened.
8. Note: At this point, you can save the "soup starter" in the refrigerator for next day completion, or continue on.
9. To hot (or reheated) soup, add milk and cream.
10. If further heating is needed, do it slowly and never, never let it boil after the milk/ cream are added!
11. Add salt, pepper, and nutmeg to taste.