Hungarian Cream of Mushroom Soup

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READY IN: 4hrs 40mins
SERVES: 6-9
YIELD: 4 quarts
UNITS: US

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)
  • 12
    tablespoon penzey's prime rib dry rub seasonings
  • 12
    tablespoon penzey's half-sharp Hungarian paprika
  • 12
    cup butter
  • 12
  • 1
    (8 ounce) can mushrooms
  • 2
    cups shredded or diced standing beef roast or 2 cups prime rib roast
  • salt and pepper
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DIRECTIONS

  • 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!
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