Ingredients
8
8 servings
- •½ cup unsalted butter, divided
- •3 tablespoons olive oil
- •¼ cup diced white onion
- •8 ounces portobello mushrooms, stemmed and sliced
- •8 ounces baby bella mushrooms, sliced
- •8 ounces oyster mushrooms, sliced
- •1 ½ teaspoons dried tarragon
- •3 (16 ounce) cans chicken broth
- •1 large baking potato, peeled and diced into small cubes
- •2 tablespoons fresh thyme
- •1 ½ teaspoons dried oregano
- •½ cup heavy whipping cream (Optional)
- •salt and ground black pepper to taste
Instructions
- 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.
- 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.
- Remove soup from heat and puree with an immersion blender until smooth.
- Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.
Nutritional Facts
Per 8 servings
- Calories: 260
- Carbohydrate: 11g
- Fat: 23g
- Fiber: 2g
- Protein: 4g
- Sugar: 3g
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