Step 1: Gather all of the ingredients for the golden mushroom soup.

Step 2: Measure the water, and the Better Than Bouillon Roasted Chicken Base, Better Than Bouillon Roasted Beef Base, ponzu, and Worcestershire in a small bowl then whisk to combine. Set aside.

Step 3: Measure the wine and set aside.

Step 4: Peel, dice, and weigh the onion. Set aside.

Step 5: Peel, chop, and weigh the garlic. Set aside.

Step 6: Weigh the flour. Set aside.

Step 7: Heat butter and oil in a large skillet over medium heat for 4 mins. 

Step 8: Sauté onion for 4 mins, until softened. 

Step 9: Add garlic and cook until fragrant, about 1 min.

Step 10: Add mushrooms and cook until softened and browned, about 6 mins, stirring every minute.

Step 11: Add the wine.

Step 12: Cook until mostly evaporated, about 3 mins.

Step 13: Add the flour.

Step 14: Mix well and cook for 2 mins, stirring frequently. 

Step 15: Add stock mixture, sea salt, ground pepper, and thyme. Mix well and bring to a simmer.

Step 16: Reduce to low heat.

Step 17: Cover and simmer for 15 mins, until thickened. 

Step 18: Take off heat and add the heavy cream.

Step 19: Stir to combine.

Step 20: Add the soup to the slow cooker (I use a flexible rubber spatula to get all of the goodness out of the skillet).

Step 21: Cover the slow cooker, and begin the next step. (You do not need to turn on the slow cooker at this point)

Clean the skillet to use it for the next step.

Step 1: Gather all of the ingredients for the slow cooker.

Heat sunflower oil in a skillet over medium heat for 4 mins.

Step 2: Add the beef (in batches) and brown, about 3 mins, stirring every minute.

Step 3: Set browned beef aside and continue cooking the remaining beef. Subsequent batches will take less time (~2 mins). If the meat starts to darken too fast, reduce the heat. If the pan starts to dry add more sunflower oil. Set beef aside.

Step 4: Add the wine to the skillet.

Step 5: Simmer, stirring occasionally to release the fond, until reduced, about 3 mins.

Step 6: Add the beef and the skillet liquid to the slow cooker.

Step 7: Stir to combine.

Cook on low for 7 hrs, or high for 3 hrs.

Step 8: When the slow cooker time is up, add the cornstarch and 2 tbsp water to a cup. Stir until smooth.

Step 9: Add the cornstarch slurry to the slow cooker and stir to combine. Continue cooking on high for 1 hr then set the slow cooker to warm.

Step 10: Add the sour cream to the slow cooker.  

Step 11: Cover the sour cream with the slow cooker liquid then let rest 5 mins to make it easier to incorporate.

Step 12: Stir to combine and serve over pappardelle noodles.