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Trio of Mushroom Soup (Cream of Mushroom Soup)


"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."
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56 m servings 260 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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.
  3. Remove soup from heat and puree with an immersion blender until smooth.
  4. 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

Per Serving: 260 calories; 22.8 g fat; 10.9 g carbohydrates; 4.3 g protein; 55 mg cholesterol; 863 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Butter separated out. i would use less next time

love this!!!! I had no tarragon so used basil as substitute. Very easy to make.

This is another variation on cream of mushroom soup that's delicious. I recently enjoyed a cream of mushroom soup at a restaurant, which used tarragon. A very nice addition or alternative to a t...