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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.
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.