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New World Spice and Tea Trader

Creamy Mushroom Soup Recipe

Ingredients

Scale

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

  1. Heat 1 tbsp oil in a large skillet over medium heat.
  2. Add butter, melt. Then add onions and Grizzly Herb and cook for 1 minute.
  3. 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.
  4. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off.
  5. Add flour, cook, stirring, for 1 minute.
  6. Add half the stock while stirring. Once incorporated, add the remaining stock.
  7. Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
  8. 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.