Ingredients
½cupunsalted butter,divided
3tbspolive oil
¼cupwhite onion,diced
8ozportobello mushrooms,stemmed, sliced
8ozbaby bella mushrooms,sliced
8ozoyster mushrooms,sliced
1½tspdried tarragon
16ozchicken broth,(3 cans)
1large baking potato,peeled, diced into small cubes
2tbspfresh thyme
1½tspdried oregano
½cupheavy whipping cream,optional
salt and ground black pepper,to taste
Preparation
Heat ¼ cup of butter and oil in a large pot over medium heat for 1 to 2 minutes until the butter melts. Add the onion, cook and stir for about 5 minutes until soft.
Add the remaining ¼ cup butter, portobello mushrooms, baby bella mushrooms, oyster mushrooms, and tarragon. Cook and stir for 5 to 7 minutes until tender.
Stir the chicken broth, potato, thyme, and oregano into the pot. Bring to a boil. Let the soup simmer for 15 o 20 minutes until the potato is tender.
Remove the soup from the heat and puree with an immersion blender until smooth.
Return the soup to heat and simmer for about 5 minutes until heated through. Stir in the heavy cream, then season with salt and pepper.
Serve warm and enjoy!
