Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

20 mins
36 mins
56 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Substitute 2 1/2 tablespoons dried thyme for the fresh thyme if preferred.

If using a blender instead of an immersion blender, let soup cool before pureeing or it might burn you.

Nutrition Facts

260 calories; protein 4.3g; carbohydrates 10.9g; fat 22.8g; cholesterol 55.2mg; sodium 863.2mg. Full Nutrition