Cream Of Mushroom Soup

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.