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Trio of Mushroom Soup (Cream of Mushroom Soup)
Trio of Mushroom Soup (Cream of Mushroom Soup)
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Prep Time:
20 minutes
Cook Time:
36 minutes
Total Time:
56 minutes
Creamy herb mushroom soup with potato and cream.
Ingredients:
  • 0.5 cup unsalted butter, divided
  • 3 tablespoons olive oil
  • 0.25 cup diced white onion
  • 8 ounces portobello mushrooms, stemmed and sliced
  • 8 ounces baby bella mushrooms, sliced
  • 8 ounces oyster mushrooms, sliced
  • 1.5 teaspoons dried tarragon
  • 3 (16 ounce) cans chicken broth
  • 1 large baking potato, peeled and diced into small cubes
  • 2 tablespoons fresh thyme
  • 1.5 teaspoons dried oregano
  • 0.5 cup heavy whipping cream
Instructions:
  • In a large pot over medium heat, melt 1/4 cup butter with oil. Sauté onion until soft, about 5 minutes. Stir in the rest of the butter, portobello mushrooms, baby bella mushrooms, oyster mushrooms, and tarragon, and cook until tender, 5 to 7 minutes.
  • Combine chicken broth, potato, thyme, and oregano in the pot. Bring to a boil, then simmer until potato is tender, about 15-20 minutes.
  • Puree the soup with an immersion blender until smooth, then remove from heat.
  • Heat the soup until warmed through, approximately 5 minutes, then add in the luxurious heavy cream and season generously with salt and pepper.

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