Lunch & Dinner:

Mushroom Soup

This rustic, flavorful mushroom soup will have you reaching for your bowl and spoon no matter the season. Our mouths are watering just thinking about it.

Yield 4 servings
Prep Time 5 minutes
Total Time 25 minutes

  • 1/2 large yellow onion, chopped
  • 2 tablespoons butter
  • 16-ounces mixed sliced mushrooms (any combination)
  • 32-ounces beef stock
  • 2 tablespoons Nature Nate’s pure honey
  • 2 tablespoons golden balsamic vinegar
  • 1/2 cup half and half
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Croutons and fresh sage leaves for garnish


In a medium-size saucepan, sauté onions in a little butter for 8-10 minutes, stirring over medium low heat. Add mushrooms to saucepan and cook for an additional 10 minutes until liquid is mostly evaporated.

In a separate bowl, whisk flour, cornstarch, half and half, stock, vinegar, honey, vinegar, salt and pepper together. Pour into your saucepan and stir to heat through. It will thicken just enough to coat the back of a spoon. Serve hot with croutons and garnish with fresh sage.