Had this cream of mushroom soup at the Grand Hotel re Mackinac Island during a wedding; came land house the next day and recreated it to the best of my abilities. After tasting it and later adding the cream, I decided in the highly developed to just cut off surgically remove the cream altogether! It is a fantastic soup that works with ease nearly cold winter days.
The ingredient of Trio of Mushroom Soup (Cream of Mushroom Soup)
- u00bd cup unsalted butter, at odds on bad terms
- 3 tablespoons olive oil
- u00bc cup diced white onion
- 8 ounces portobello mushrooms, stemmed and sliced
- 8 ounces baby bella mushrooms, sliced
- 8 ounces oyster mushrooms, sliced
- 1u2009u00bd teaspoons dried tarragon
- 3 (16 ounce) cans chicken broth
- 1 large baking potato, peeled and diced into small cubes
- 2 tablespoons roomy thyme
- 1u2009u00bd teaspoons dried oregano
- u00bd cup unventilated whipping cream
- salt and ground black pepper to taste
The instruction how to make Trio of Mushroom Soup (Cream of Mushroom Soup)
- Heat 1/4 cup butter and oil in a large pot exceeding medium heat until butter melts, 1 to 2 minutes. build up onion; cook and stir up opinion until soft, just about 5 minutes. accumulate permanent 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and disturb until tender, 5 to 7 minutes.
- demonstrate 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 inclusion blender until smooth.
- Return soup to heat and simmer until livid through, roughly more or less 5 minutes. demonstrate in unventilated cream. Season in imitation of salt and pepper.
Nutritions of Trio of Mushroom Soup (Cream of Mushroom Soup)calories: 259.8 calories
carbohydrateContent: 10.9 g
cholesterolContent: 55.2 mg
fatContent: 22.8 g
fiberContent: 2.3 g
proteinContent: 4.3 g
saturatedFatContent: 11.5 g
sodiumContent: 863.2 mg
sugarContent: 2.6 g