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

  • ½ large yellow onion, chopped
  • 2 Tbsp butter
  • 16 oz mixed sliced mushrooms (any combination)
  • 32 oz beef stock
  • 2 Tbsp Nate’s 100% Pure Honey
  • 2 Tbsp golden balsamic vinegar
  • ½ cup half and half
  • 2 Tbsp flour
  • 2 Tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • Croutons
  • Fresh sage leaves for garnish
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In a medium-size saucepan, sauté onions in 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 beef stock, honey, vinegar, half and half, flour, cornstarch, 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.

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