Trio of Mushroom Soup (Cream of Mushroom Soup)
Description
This soup made with herbs and a trio of portobello, baby bella, and oyster mushrooms get its creaminess from potato and just a little cream.
Ingredients
•
1/2 cup unsalted butter, divided
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3 tablespoons olive oil
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1/4 cup diced white onion
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8 ounces portobello mushrooms, stemmed and sliced
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8 ounces baby bella mushrooms, sliced
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8 ounces oyster mushrooms, sliced
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1 1/2 teaspoons dried tarragon
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3 (16 ounce) cans chicken broth
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1 large baking potato, peeled and diced into small cubes
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2 tablespoons fresh thyme
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1 1/2 teaspoons dried oregano
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1/2 cup heavy whipping cream
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salt and ground black pepper to taste
Directions
1
Heat 1/4 cup butter and oil in a large pot over medium heat until butter melts, 1 to 2 minutes. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes.
2
Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes.
3
Remove soup from heat and puree with an immersion blender until smooth.
4
Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.