Cream of Mushroom Soup

Ingredients

• 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)

Directions

1. 1

   Sautee mushrooms and onions in butter in a large pot until soft.

2. 2

   Dissolve bouillon in water.

3. 3

   Optional: whisk egg yolks into bouillon water for a richer soup.

4. 4

   Add flour to sauteed vegetables in pot, stirring in well.

5. 5

   Slowly add bouillon water to pot, stirring constantly to avoid lumps.

6. 6

   Add parsley and rosemary.

7. 7

   Continue cooking over medium heat, stirring constantly, until soup is thickened.

8. 8

   Note: At this point, you can save the "soup starter" in the refrigerator for next day completion, or continue on.

9. 9

   To hot (or reheated) soup, add milk and cream.

10. 10

    If further heating is needed, do it slowly and never, never let it boil after the milk/ cream are added!

11. 11

    Add salt, pepper, and nutmeg to taste.