Trio of Mushroom Soup (Cream of Mushroom Soup)

Directions

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.