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.
Substitute 2 1/2 tablespoons dried thyme for the fresh thyme if preferred.
** My picture is the dark soup with the whisk in it** I made a few changes to this recipe and it came out amazing. First off, are used wild mushrooms that I forged and dried from earlier this year. Are used golden chanterelles, Cinnabar red chanterelles, and hen-of-the-woods. I also only sprinkled a little bit of oregano no because I wasn’t so sure this was the right herb for this dish. I added a dash of Cayanne pepper. I also added a very large spoon of puréed pumpkin. At the end I took a little bit in 2 cups and add heavy cream to one and sour cream to the other. Both were very good with the flavor but the heavy cream with a little bit better. I ultimately use the sour cream because I needed to have a cream for whipping cream today. - 22 Nov 2018 (Review from Allrecipes US | Canada)
Turn out ok for me went by the directions my partner thought it tasted ok, but was grainy - 28 Sep 2018 (Review from Allrecipes US | Canada)
Butter separated out. i would use less next time - 06 Mar 2018 (Review from Allrecipes US | Canada)