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 , 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. 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. 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. 3 Remove soup from heat and puree with an immersion blender until smooth.
4. 4 Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.

Nutrition per serving