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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Recipe Summary

prep:
20 mins
cook:
36 mins
total:
56 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

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.

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  • 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 9% DV; carbohydrates 10.9g 4% DV; fat 22.8g 35% DV; cholesterol 55.2mg 18% DV; sodium 863.2mg 35% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2019
My picture is the dark soup with the whisk in it I made a few changes to this recipe and it came out amazing. First off are used wild mushrooms that I forged and dried from earlier this year. Are used golden chanterelles Cinnabar red chanterelles and hen-of-the-woods. I also only sprinkled a little bit of oregano no because I wasn t so sure this was the right herb for this dish. I added a dash of Cayanne pepper. I also added a very large spoon of puréed pumpkin. At the end I took a little bit in 2 cups and add heavy cream to one and sour cream to the other. Both were very good with the flavor but the heavy cream with a little bit better. I ultimately use the sour cream because I needed to have a cream for whipping cream today. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2017
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 thyme based soup. I used thyme and tarragon along with a bit of sherry for a rich a delicious cream of mushroom soup. Read More
Rating: 4 stars
03/06/2018
Butter separated out. i would use less next time Read More
Rating: 5 stars
01/20/2019
My picture is the dark soup with the whisk in it I made a few changes to this recipe and it came out amazing. First off are used wild mushrooms that I forged and dried from earlier this year. Are used golden chanterelles Cinnabar red chanterelles and hen-of-the-woods. I also only sprinkled a little bit of oregano no because I wasn t so sure this was the right herb for this dish. I added a dash of Cayanne pepper. I also added a very large spoon of puréed pumpkin. At the end I took a little bit in 2 cups and add heavy cream to one and sour cream to the other. Both were very good with the flavor but the heavy cream with a little bit better. I ultimately use the sour cream because I needed to have a cream for whipping cream today. Read More
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Rating: 4 stars
09/29/2018
Turn out ok for me went by the directions my partner thought it tasted ok but was grainy Read More
Rating: 5 stars
01/06/2018
love this!!!! I had no tarragon so used basil as substitute. Very easy to make. Read More