Trio of mushroom soup

Trio of mushroom soup

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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.


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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