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.
Provided by Dregun
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 56m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 10.9 g, Cholesterol 55.2 mg, Fat 22.8 g, Fiber 2.3 g, Protein 4.3 g, SaturatedFat 11.5 g, Sodium 863.2 mg, Sugar 2.6 g
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