THE RECIPE JOURNAL · Appetizer
Tri-Mushroom Creamy Soup
This comforting soup brings together the rich flavors of three types of mushrooms in a velvety, creamy base. It’s perfect for warming up on a chilly day or impressing guests with minimal effort.
FROM THE KITCHEN • Tri-Mushroom Creamy Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Shinwari Chicken Broth
Something delicious to watch next.
01
Step 1
Start by melting the butter and oil together in a large pot over medium heat. Once the butter’s melted, add the chopped onion and cook it gently 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, around 5 to 7 minutes.
02
Step 2
Pour in the chicken broth, then add the diced potato, thyme, and oregano. Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are soft, which should take about 15 to 20 minutes. Once the veggies are tender, use an immersion blender to puree the soup until it’s nice and smooth.
03
Step 3
Put the pot back on low heat just to warm the soup through for a few more minutes. Finally, stir in the heavy cream and season with salt and pepper to taste. Give it one last stir, and it’s ready to enjoy!
Why you’ll love it
This soup is rich and comforting with a perfect blend of earthy mushrooms and creamy texture. It’s easy to make and feels fancy enough for guests or a cozy night in.
How to serve
Serve warm in bowls with a sprinkle of fresh herbs like parsley or thyme. It pairs well with crusty bread or a light green salad for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the cream smooth, adding a splash of broth if needed.
