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Wild Mushroom Soup

Wild Mushroom Soup

5 1

A little crème fraiche adds flavor and smoothness to this easy to prepare soup featuring an assortment of your favorite mushrooms.

serves 8 people


cost per recipe: $11.75

The price is determined by the national average.

  • 2

    tablespoons butter

  • 1 1/2

    pounds assorted wild mushrooms(portobello, shiitake, oyster and/or cremini, sliced (about 2 cups)

  • 1/2

    pound white mushrooms, cut into quarters (about 8 cups)

  • 1

    large white onion, chopped (about 1 cup)

  • 1

    large carrot, chopped (about 1/2 cup)

  • 1

    stalk celery, chopped (about 1/2 cup)

  • 6

    cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 2

    tablespoons chopped fresh dill weed

  • 1/2

    cup crème fraîche

view nutrition info

How to Make It

Step 1

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.

Step 2

Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour. Stir in the dill.

Step 3

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.

Recipe Tips

  • Easy Substitution: This soup is also delicious using Swanson® Chicken Broth (Regular, Nautral GoodnessTM or Certified Organic) in place of the vegetable broth.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth


Ratings & Reviews

  • jennifer q.

    September 5, 2010

    Wild Mushroom Soup

    I used my mushrooms in my back yard for a party of 12, all LOVED the soup. So easy to make. I think using fresh mushrooms made it the best mushroom soup any of us have ever eatten!!! Thanks

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