Creamy Mushroom Soup: a comforting companion on chilly days. By introducing Rosemary Olive Oil and Grizzly Herb Rub into this classic recipe, we’re set to elevate its flavors to new heights. So, get ready to embrace the warmth, aroma, and taste of this heartwarming creation without further ado.
Let’s begin our exploration by understanding the very essence of comfort that this soup exudes, peeking into its ingredients and the anticipation it stirs.
At the heart of this delectable creation are the unsung heroes – mushrooms. These little wonders are not just flavor-packed but also bring a wealth of earthy goodness to your bowl. With their umami-rich profile, they add depth and complexity to the soup. While it’s tempting to focus solely on the mushrooms, it’s equally important to explore the supporting characters that elevate this dish.
Elevating Flavors with Rosemary Olive Oil
When we talk about enhancing the taste of creamy mushroom soup, one ingredient stands out – Rosemary Olive Oil. Its inclusion in the recipe is like inviting a culinary virtuoso into your kitchen.
Grizzly Herb Rub: The Seasoning Magic
The world of seasonings is vast and diverse, but one seasoning blend that particularly resonates with creamy mushroom soup is the Grizzly Herb Rub. It’s the magician’s wand that takes your soup from good to sublime.
We’ve just scratched the surface of the art of crafting creamy mushroom soup, it’s evident that the magic lies in the details – the mushrooms, the Rosemary Olive Oil, and the Grizzly Herb Rub. These ingredients, each with its unique charm, come together to create a symphony of flavors that warms your soul on a cold winter’s day. So, the next time you crave a bowl of comfort, remember that a little rosemary-infused olive oil and a touch of herb rub can elevate your mushroom soup to gourmet heights. Enjoy!
Creamy Mushroom Soup Recipe
Ingredients
2 TBS Rosemary Olive Oil, divided
1 Large Onion, sliced
10 oz Mushrooms, ¼” thick slices
3 TBS Butter
1 TBS Grizzly Herb Rub
2 tsp Flour
2 Cups Beef Stock
1 tsp Dijon Mustard
2/3 Cup Sour Cream
Salt and Pepper
Instructions
- Heat 1 tbsp oil in a large skillet over medium heat.
- Add butter, melt. Then add onions and Grizzly Herb and cook for 1 minute.
- Pull onions to 1 side and place mushrooms directly on the pan to sear. Spread onions on top of mushrooms. Cook for 3 – 4 minutes uncovered. Flip mushrooms and sauté on the other side.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off.
- Add flour, cook, stirring, for 1 minute.
- Add half the stock while stirring. Once incorporated, add the remaining stock.
- Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
- Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
