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Trio of Mushroom Soup (Cream of Mushroom Soup)

Trio of Mushroom Soup (Cream of Mushroom Soup)

Cost $12, save $8

Source: Recommended by CookPal

  • 36 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Base

    • 🧈 ½ cup unsalted butter, divided
    • 3 tablespoons olive oil
    • 🧅 ¼ cup diced white onion

  • Vegetables & Mushrooms

    • 8 ounces portobello mushrooms, stemmed and sliced
    • 8 ounces baby bella mushrooms, sliced
    • 8 ounces oyster mushrooms, sliced
    • 🥔 1 large baking potato, peeled and diced into small cubes

  • Seasoning & Herbs

    • 1 ½ teaspoons dried tarragon
    • 2 tablespoons fresh thyme
    • 1 ½ teaspoons dried oregano
    • Salt and ground black pepper to taste

  • Liquids

    • 3 (16 ounce) cans chicken broth
    • ½ cup heavy whipping cream, optional

STEPS

1

Heat ¼ cup butter and olive oil in a large pot over medium heat until butter melts, about 60 seconds. Add diced onion and cook until soft, approximately 300 seconds.

2

Add remaining ¼ cup butter, portobello mushrooms, baby bella mushrooms, oyster mushrooms, and dried tarragon. Cook until tender, about 420 seconds.

3

Stir in chicken broth, diced potato, fresh thyme, and dried oregano. Bring to a boil and let the soup simmer until potatoes are tender, approximately 900 seconds.

4

Remove the pot from heat and puree the soup using an immersion blender until smooth, about 120 seconds.

5

Return soup to heat and simmer until heated through, approximately 300 seconds. Stir in heavy cream if desired. Season with salt and pepper to taste.

NUTRIENTS

Per 1 serving

🔥

260

Calories

  • 4
    Protein
  • 11
    Carbs
  • 23
    Fats

💡 For a vegan version, substitute butter with vegan margarine and chicken broth with vegetable broth.For a thicker soup, add more diced potatoes or reduce the broth slightly during cooking.Serve with crusty bread or a side salad for a complete meal.