Wild Mushroom Soup
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!
serves
8
people
Ingredients
cost per recipe: $10.87
The price is determined by the national average.
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2
tablespoons butter
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1 1/2
pounds white mushrooms, cut in quarters (about 8 cups)
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1/2
pound wild mushrooms (portobello, shiitake, oyster and/or cremini), sliced (about 2 cups)
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1
large white onion, chopped (about 1 cup)
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1
large carrot, chopped (about 1/2 cup)
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1
stalk celery, chopped (about 1/2 cup)
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6
cups Swanson® Vegetable Broth or Swanson® Organic Vegetable Broth
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2
tablespoons chopped fresh dill weed
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 and 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.
- For a creamy version, blend the finished soup until smooth using an immersion blender or by blending in batches in a blender or food processor. Stir in 1/2 cup crème fraiche and serve.
