Wild Mushroom Soup

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


Wild Mushroom Soup

by 2  people


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Servings: 8
Prep Time: 30 mins
Total Time: 1 hr 50 mins
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Ingredients
  • 2   tablespoons 
    butter
  • 1 1/2  pounds 
    assorted wild mushroom (portobello, shiitake, oyster and/or cremini, sliced (about 2 cups)
  • 1/2  pound 
    white mushroom, 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® Vegetable Broth (Regular or Certified Organic)
  • 2   tablespoons 
    chopped fresh dill
  • 1/2  cup 
    creme fraiche
Directions
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.
2.
Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour. Stir in the dill.
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 creme fraiche. Season to taste.
4.
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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