How To Make Trio of Mushroom Soup
This mushroom soup is made with three kinds of mushrooms, chicken broth, potato, and spices, all simmered together to hearty and creamy perfection.
Serves:
Ingredients
- ½cupunsalted butter,divided
- 3tbspolive oil
- ¼cupwhite onion,diced
- 8ozportobello mushrooms,stemmed, sliced
- 8ozbaby bella mushrooms,sliced
- 8ozoyster mushrooms,sliced
- 1½tspdried tarragon
- 16ozchicken broth,(3 cans)
- 1large baking potato,peeled, diced into small cubes
- 2tbspfresh thyme
- 1½tspdried oregano
- ½cupheavy whipping cream,optional
- salt and ground black pepper,to taste
Instructions
-
Heat ¼ cup of butter and oil in a large pot over medium heat for 1 to 2 minutes until the butter melts. Add the onion, cook and stir for about 5 minutes until soft.
-
Add the remaining ¼ cup butter, portobello mushrooms, baby bella mushrooms, oyster mushrooms, and tarragon. Cook and stir for 5 to 7 minutes until tender.
-
Stir the chicken broth, potato, thyme, and oregano into the pot. Bring to a boil. Let the soup simmer for 15 o 20 minutes until the potato is tender.
-
Remove the soup from the heat and puree with an immersion blender until smooth.
-
Return the soup to heat and simmer for about 5 minutes until heated through. Stir in the heavy cream, then season with salt and pepper.
-
Serve warm and enjoy!
Nutrition
- Calories: 281.29kcal
- Fat: 23.15g
- Saturated Fat: 11.67g
- Trans Fat: 0.47g
- Monounsaturated Fat: 8.62g
- Polyunsaturated Fat: 1.44g
- Carbohydrates: 15.69g
- Fiber: 2.33g
- Sugar: 3.41g
- Protein: 5.43g
- Cholesterol: 52.58mg
- Sodium: 531.30mg
- Calcium: 33.24mg
- Potassium: 601.39mg
- Iron: 1.41mg
- Vitamin A: 161.08µg
- Vitamin C: 4.76mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
