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.
Dregun
2 people made this
Ingredients
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
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.
Note:
Substitute 2 1/2 tablespoons dried thyme for the fresh thyme if preferred.
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