Hungarian Cream of Mushroom Soup Recipe

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!