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Trio of Mushroom Soup (Cream of Mushroom Soup)

4

56 min

Trio of Mushroom Soup (Cream of Mushroom Soup)

Trio of Mushroom Soup (Cream of Mushroom Soup) Photo 1

Time

56 min

Serving

8 persons

Calories

260

Rating

4.00★ (9)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • unsalted butter: 0.5 cup (divided)
  • olive oil: 3 Tbsp
  • white onion: 0.25 cup (diced)
  • ounces portobello mushrooms, stemmed and: 8 piece (sliced)
  • ounces baby bella mushrooms: 8 piece (sliced)
  • ounces oyster mushrooms: 8 piece (sliced)
  • ½ teaspoons dried tarragon: 1 piece
  • chicken broth: 3 cans (16 ounce cans)
  • baking potato, peeled and diced into small cubes: 1 piece
  • thyme: 2 Tbsp (fresh)
  • ½ teaspoons dried oregano: 1 piece
  • heavy whipping cream: 0.5 cup (optional)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

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  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.
    Trio of Mushroom Soup (Cream of Mushroom Soup) Photo 2
  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.
    Trio of Mushroom Soup (Cream of Mushroom Soup) Photo 3
  3. Remove soup from heat and puree with an immersion blender until smooth.
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  4. Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.
    Trio of Mushroom Soup (Cream of Mushroom Soup) Photo 5

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