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!
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Ingredients
- 2 tablespoons butter
- 1 1/2 pounds white mushrooms, cut in quarters (about 8 cups)
- 1/2 pound wild mushrooms (portobello, shiitake, oyster and/or cremini), sliced (about 2 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® Vegetable Broth
- 2 tablespoons chopped fresh dill
Instructions
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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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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.
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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.
