Creamy Trio of Mushroom Soup

A luxurious soup infused with a blend of herbs, featuring a delightful trio of portobello, baby bella, and oyster mushrooms, complemented by the silkiness of potato and a touch of cream.

Ingredients

1⁄2	cup unsalted butter, divided
3	tablespoons olive oil
1⁄4	cup diced white onion
8	ounces portobello mushrooms, stemmed and sliced
8	ounces baby bella mushrooms, sliced
8	ounces oyster mushrooms, sliced
1 1⁄2	teaspoons dried tarragon
3	cans (16 ounce) cans chicken broth
1	large baking potato, peeled and diced into small cubes
2	tablespoons fresh thyme
1 1⁄2	teaspoons dried oregano
1⁄2	cup heavy whipping cream (Optional)
	salt and ground black pepper to taste

Instructions

• 1. In a large pot over medium heat, melt 1/4 cup of the unsalted butter with olive oil. Sauté the diced white onion until softened, about 5 minutes. Add the remaining 1/4 cup of butter, portobello mushrooms, baby bella mushrooms, oyster mushrooms, and dried tarragon. Cook until the mushrooms are tender, approximately 5 to 7 minutes.
  2. Add the chicken broth, diced potato, fresh thyme, and dried oregano to the pot. Bring the mixture to a boil, then reduce heat and let the soup simmer until the potato is soft, around 15 to 20 minutes.
  3. Using an immersion blender, puree the soup until velvety smooth. Return the soup to heat and let it simmer until thoroughly heated, about 5 minutes. Stir in the heavy whipping cream if desired. Season the soup with salt and ground black pepper to taste.

Jul 20, 2024