Had this cream of mushroom soup at the Grand Hotel on Mackinac Island during a wedding; came home the next day and recreated it to the best of my abilities. After tasting it and then adding the cream, I decided in the future to just remove the cream altogether! It is a fantastic soup that works well on cold winter days.
Ingredients
- unsalted butter: 0.5 cup (divided)
- olive oil: 3 Tbsp
- white onion: 0.25 cup (diced)
- ounces portobello mushrooms, stemmed and: 8 piece (sliced)
- ounces baby bella mushrooms: 8 piece (sliced)
- ounces oyster mushrooms: 8 piece (sliced)
- ½ teaspoons dried tarragon: 1 piece
- chicken broth: 3 cans (16 ounce cans)
- baking potato, peeled and diced into small cubes: 1 piece
- thyme: 2 Tbsp (fresh)
- ½ teaspoons dried oregano: 1 piece
- heavy whipping cream: 0.5 cup (optional)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat 1/4 cup butter and 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 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes.
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Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes.
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Remove soup from heat and puree with an immersion blender until smooth.
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Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.
