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
SERVINGS
8
PREP TIME
30 mins
TOTAL TIME
1 hr 50 mins
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
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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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