About this recipe:This soup made with a trio of portobello, crimini and oyster mushrooms get its creaminess from potato and just a little cream. Thyme, tarragon and oregano complement the mushrooms beautifully.
120g unsalted butter, divided
3 tablespoons olive oil
40g diced onion
225g portobello mushrooms, stemmed and sliced
225g crimini or button mushrooms, sliced
225g oyster mushrooms, sliced
1 1/2 teaspoons dried tarragon
1.3L chicken stock
1 large baking potato, peeled and diced into small cubes
2 tablespoons fresh thyme leaves
1 1/2 teaspoons dried oregano
120ml double cream (optional)
salt and freshly ground black pepper to taste
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Method Prep:20min › Cook:36min › Ready in:56min
Heat half of the butter and 3 tablespoons of 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 butter, portobello mushrooms, baby bella mushrooms, oyster mushrooms and tarragon; cook and stir until tender, 5 to 7 minutes.
Stir chicken stock, potato, thyme and oregano into the pot. Bring to the boil; let soup simmer until potato is tender, 15 to 20 minutes.
Remove soup from heat and puree with a hand-held immersion blender until smooth.
Return soup to heat and simmer until heated through, about 5 minutes. Stir in cream. Season with salt and pepper.
Substitute 2 1/2 tablespoons dried thyme for the fresh thyme if preferred.