Hungarian Cream Of Mushroom Soup

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

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

Recipe

• 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!