Servings: 8 servings
Calories: 351kcal
Equipment
- dutch oven
- cutting board
- chef's knife
- mixing bowls
- measuring cups
- measuring spoons
- ladle
- spatula
- soup bowls
Ingredients
- 1½ lbs leftover prime rib, cute into small bite-sized pieces
- 2 tablespoon butter
- 1 med onion, diced
- 5-6 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 16 oz cremini mushrooms, thinly sliced
- 8 cups beef broth
- 1 tablespoon beef broth base
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 cup sour cream
- kosher salt and fresh ground pepper, to taste
- fresh parsley and chives, for garnish
Instructions
- In a large dutch oven on medium heat, sauté diced onions in the butter until they become translucent. Add the garlic and dried thyme leaves, cooking just until they become fragrant.
- Add the beef broth to the dutch oven along with the beef broth base, Worcestershire sauce, and dijon mustard. Bring the broth mixture to a simmer. Taste for salt at this point, adding some along with fresh ground pepper if desired.
- Add the sliced mushrooms to the simmering broth and cook until the mushrooms are softened.
- In a separate mixing bowl, whisk the sour cream along with some of the beef broth. This will help loosen the sour cream so that it mixes easier into the soup.
- Pour the sour cream mixture into the soup, stirring until it's combined. Again, taste the broth. Make sure your salt level is good. If you need more, add more.
- Add in the prime rib pieces, cooking until they're just warmed through.
- Garnish with a dollop of sour cream, fresh herbs, and fresh cracked pepper. We always have to serve with a side of crusty bread for dunking. Enjoy!
Nutrition
Serving: 1serving | Calories: 351kcal | Carbohydrates: 6g | Protein: 18g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 1138mg | Potassium: 1010mg | Fiber: 1g | Sugar: 3g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg
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