A little crème fraiche adds flavor and smoothness to this easy to prepare soup featuring an assortment of your favorite mushrooms.
cost per recipe: $11.75
The price is determined by the national average.
pounds assorted wild mushrooms(portobello, shiitake, oyster and/or cremini, sliced (about 2 cups)
pound white mushrooms, cut into quarters (about 8 cups)
large white onion, chopped (about 1 cup)
large carrot, chopped (about 1/2 cup)
stalk celery, chopped (about 1/2 cup)
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
tablespoons chopped fresh dill weed
cup crème fraîche
Heat the butter in a 4-quart saucepot over medium heat. Add the mushrooms, onion, carrot and celery and cook for 10 minutes or until the vegetables are tender.
Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour. Stir in the dill.
Pour one half of the mushroom mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat with the remaining mushroom mixture. Pour the mixture into the bowl and stir in the crème fraiche. Season to taste.