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 |
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| 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. |
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| 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. |
Published on Jul 20, 2024 by Luminița