Trio of mushroom soup

    56 min

    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.

    3 people made this

    Serves: 8 

    • 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

    Prep:20min  ›  Cook:36min  ›  Ready in:56min 

    1. 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.
    2. 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.
    3. Remove soup from heat and puree with a hand-held immersion blender until smooth.
    4. 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.

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    Reviews in English (2)


    Butter separated out. i would use less next time  -  06 Mar 2018  (Review from Allrecipes US | Canada)


    love this!!!! I had no tarragon so used basil as substitute. Very easy to make.  -  06 Jan 2018  (Review from Allrecipes US | Canada)