Description
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
- ½ cup unsalted butter, divided
- 3 tablespoons olive oil
- ¼ cup diced white onion
- 8 ounces portobello mushrooms, stemmed and sliced
- 8 ounces baby bella mushrooms, sliced
- 8 ounces oyster mushrooms, sliced
- 1 ½ teaspoons dried tarragon
- 3 (16 ounce) cans chicken broth
- 1 large baking potato, peeled and diced into small cubes
- 2 tablespoons fresh thyme
- 1 ½ teaspoons dried oregano
- ½ cup heavy whipping cream (Optional)
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
- Remove soup from heat and puree with an immersion blender until smooth.
- Return soup to heat and simmer until heated through
- about 5 minutes. Stir in heavy cream. Season with salt and pepper.
Prep Time: 20 mins
Cook Time: 36 mins
Total Time: 56 mins
Servings: 8