Hungarian Cream of Mushroom Soup

(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.

• Ready In: 4 hrs 40 mins
• Serves: 6-9
• Yields: 4 quarts

Ingredients

• 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

Directions

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!