Trio of Mushroom Soup (Cream of Mushroom Soup)

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.

• Preparation Time: 20 mins
• Cooking Time: 36 mins
• Total Time: 56 mins
• Calories: 260 Calories

Ingredients

• 3 tablespoons olive oil
• salt and ground black pepper to taste
• 2 tablespoons fresh thyme
• 8 ounces portobello mushrooms, stemmed and sliced
• 3 (16 ounce) cans chicken broth
• 8 ounces baby bella mushrooms, sliced
• 8 ounces oyster mushrooms, sliced
• 1 large baking potato, peeled and diced into small cubes
• 0.5 cup heavy whipping cream
• 0.25 cup diced white onion
• 1.5 teaspoons dried oregano
• 0.5 cup unsalted butter, divided
• 1.5 teaspoons dried tarragon

Recipe Instructions

Step 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.

Step 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.

Step 3

Remove soup from heat and puree with an immersion blender until smooth.

Step 4

Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.