Emma S Mushroom Soup
|Round steak||1 Pound, cut into 1 inch cubes|
|Water||1 1⁄2 Cup (24 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Butter||4 Tablespoon (Or As Needed)|
|Mushrooms||1 Pound, minced|
|Unbleached flour||2 1⁄2 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Minced parsley||1 Tablespoon|
Sprinkle meat with salt, add cold water and let stand 1/2 hour.
Cover, bring to slow boil, lower heat and simmer gently until meat is tender.
Remove meat and reserve for another use.
Do not strain as the flavor of the "curds" that have formed enhances the soup.
Set broth aside.
Saute onion in butter until soft but not brown.
Add mushrooms and saute 5 minutes; sprinkle with flour, cook, stirring, 3 minutes, then gradually add reserved broth.
Cook and stir until slightly thickened.
Add cream and reheat; do not boil.
Season with salt and serve sprinkled with paprika and parsley