Hard French Soup

Trio of Mushroom Soup (Cream of Mushroom Soup)

Name: Trio of Mushroom Soup (Cream of Mushroom Soup)
Prep time: 28 min
Cook time: 66 min
Total time: 94 min
Yield: 4 servings
Cuisine: French
Ingredients: 0.5 cups unsalted butter , divided; 3 tablespoons olive oil; 0.25 cups diced white onion; 8 ounces portobello mushrooms , stemmed and sliced; 8 ounces baby bella mushrooms , sliced; 8 ounces oyster mushrooms , sliced; 1.5 teaspoons dried tarragon; 3 cans chicken broth , 16 ounce; 1 large baking potato , peeled and diced into small cubes; 2 tablespoons fresh thyme; 1.5 teaspoons dried oregano; 0.5 cups heavy whipping cream , Optional; salt and ground black pepper to taste

Total Time

1h 34m

28m prep · 66m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Gluten Free Halal Nut Free Seafood / Shellfish Gluten-Free Nut-Free Fried savory umami european greek mediterranean middle eastern region halal healthy_fats plant_based french italian soup

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

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

Instructions

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.
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.
3

Remove soup from heat and puree with an immersion blender until smooth.
4

Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.