A creamy mushroom soup combines the rich flavors of three different mushrooms for a comforting and earthy dish that's perfect any time of year. It’s easy to make and sure to warm you up on a chilly day.
Prep Time20 min
Cook Time36 min
Total Time56 min
Difficulty
Hard
Cooking Tips
Use fresh mushrooms for the best taste and texture.
Sauté mushrooms slowly to bring out their natural sweetness.
Stir frequently to prevent sticking and burning.
Ingredients
0/13
Why This Dish Is So Special
This soup is rich and comforting with a deep, earthy flavor from a mix of mushrooms. It’s warm and satisfying, perfect for chilly days or when you want something nourishing. The variety of mushrooms adds great texture and complexity.
Step 1
Melt the butter and oil together in a large pot over medium heat. Once the butter is melted, add the chopped onion and cook it gently, stirring occasionally, until it’s soft and fragrant, about 5 minutes. Next, toss in the rest of the butter along with all the mushrooms and tarragon. Cook everything, stirring now and then, until the mushrooms are tender and nicely browned, which should take around 5 to 7 minutes.
Step 2
Pour in the chicken broth, then add the diced potato, thyme, and oregano. Bring the soup to a boil, then lower the heat and let it simmer until the potatoes are soft, about 15 to 20 minutes. Once the veggies are tender, take the pot off the heat and use an immersion blender to puree the soup until smooth and creamy.
Step 3
Put the soup back on the stove over low heat and let it warm through for a few minutes. Finally, stir in the heavy cream and season with salt and pepper to taste. Give it a good stir, and it’s ready to serve!
169
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
What To Serve With This Dish
Serve this soup hot with a slice of crusty bread or a sprinkle of fresh herbs like parsley or thyme. A drizzle of cream or a dollop of sour cream can add extra richness. It also pairs well with a light green salad.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup has thickened. This soup can also be frozen for up to two months.
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well as a substitute for chicken broth and keeps the soup vegetarian.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this soup dairy-free?
Yes, simply omit the heavy cream or use a dairy-free alternative like coconut cream.
What if I don’t have an immersion blender?
You can carefully transfer the soup in batches to a regular blender and puree until smooth.
Can I use fresh herbs instead of dried?
Yes, use about three times more fresh herbs than dried for best flavor.
How do I prevent the soup from being too thick?
Add a little extra broth or water while simmering until you reach your desired consistency.
Can I prepare this soup in advance?
Yes, you can make it a day ahead and reheat gently on the stove before serving.
What other mushrooms can I use if I can’t find some of these?
Cremini, shiitake, or button mushrooms can be good substitutes for the varieties listed.
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