Trio of Mushroom Soup (Cream of Mushroom Soup) Recipe

Ingredients

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

Directions

Step 1: In a large pot, heat cup of butter and olive oil over medium heat until the butter melts (about 1 to 2 minutes).

Step 2: Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.

Step 3: Stir in the remaining cup butter, along with the portobello mushrooms, baby bella mushrooms, oyster mushrooms, and tarragon. Cook, stirring often, until the mushrooms become tender, about 5 to 7 minutes.

Step 4: Add the chicken broth, diced potato, fresh thyme, and dried oregano to the pot. Stir to combine, then bring the soup to a boil.

Step 5: Reduce the heat and let the soup simmer until the potatoes are tender, about 15 to 20 minutes.

Step 6: Remove the pot from heat. Using an immersion blender, puree the soup until smooth. If you dont have an immersion blender, carefully transfer the soup to a regular blender (allow it to cool slightly before blending to avoid splashing). Return the soup to the pot once blended.

Step 7: Place the pot back on the heat and simmer the soup for an additional 5 minutes, until it's heated through.

Step 8: Stir in the heavy cream (if using), and season with salt and pepper to taste.

Cooks Notes

• You can substitute 2 tablespoons of dried thyme for the fresh thyme if preferred.
• If you are using a blender instead of an immersion blender, let the soup cool a bit before blending to avoid burns.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.