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Trio of Mushroom Soup (Cream of Mushroom Soup)

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Trio of Mushroom Soup (Cream of Mushroom Soup)

Directions

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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
  • Methods :

  • 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.
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