This beautiful, light-tasting Wild Mushroom Soup recipe is full of rich flavors yet is so simple to make. Fresh dill compliments the earthy mushroom flavors and adds a burst of freshness. This soup is perfect served any time of year. Serve with a salad for a light meal or as a first course when entertaining!
cost per recipe: $10.87
The price is determined by the national average.
pounds white mushrooms, cut in quarters (about 8 cups)
pound wild mushrooms (portobello, shiitake, oyster and/or cremini), sliced (about 2 cups)
large white onion, chopped (about 1 cup)
large carrot, chopped (about 1/2 cup)
stalk celery, chopped (about 1/2 cup)
cups Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth
tablespoons chopped fresh dill weed
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 and season to taste.