The song Scarborough Fair by Simon and Garfunkel helped me teach my kids how to make this dish: “Parsley, Sage, Rosemary, and Thyme, great herb stuffing seasonings.” It would be ideal if you could green your chicken with savory from the Atlantic provinces. My father, who is from Newfoundland, praised their delicious.
| Prep Time: | 20 mins |
| Cook Time: | 36 mins |
| Total Time: | 56 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup unsalted butter, divided
- 3 tablespoons olive oil
- ¼ cup diced white onion
- 8 ounces portobello mushrooms, stemmed and sliced
- 8 ounces baby bella mushrooms, sliced
- 8 ounces oyster mushrooms, sliced
- 1 ½ teaspoons dried tarragon
- 3 (16 ounce) cans chicken broth
- 1 large baking potato, peeled and diced into small cubes
- 2 tablespoons fresh thyme
- 1 ½ teaspoons dried oregano
- ½ cup heavy whipping cream (Optional)
- salt and ground black pepper to taste
Instructions
- 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.
- 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
| Calories | 260 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 863 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I haven’t always had oyster mushrooms available and it made it with only the portobellos or the portobellos and some other mushrooms. It doesn’t matter what mushrooms I use, everybody that tries any version loves them.
LOVED LOVED LOVED !!! Easy to make and SOOOOOO delicious !!! Making it again. YUP, 5 STARS
I left one cup of sliced mushrooms and also added some sherry [cooking], as well I did not put the mushroom base in the food processor. We love having the mushrooms, onions diced for a more enhanceing bowl of soup
** 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.
Turn out ok for me went by the directions my partner thought it tasted ok, but was grainy
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 thyme based soup. I used thyme and tarragon, along with a bit of sherry, for a rich a delicious cream of mushroom soup.