Trio of Mushroom Soup (Cream of Mushroom Soup)

Had this cream of mushroom soup at the Grand Hotel on Mackinac Island during a wedding; came home the next day and recreated it to the best of my abilities. After tasting it and then adding the cream, I decided in the future to just remove the cream altogether! It is a fantastic soup that works well on cold winter days.

• 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
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons dried tarragon
• ¼ cup diced white onion
• ½ cup heavy whipping cream (Optional)
• 2 tablespoons fresh thyme
• ½ cup unsalted butter, divided
• 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

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.