Three-Variety Mushroom Soup

Ingredients 0/13

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!