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
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.
Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour. Stir in the dill.
Easy Substitution: This soup is also delicious using Swanson® Chicken Broth (Regular, Nautral GoodnessTM or Certified Organic) in place of the vegetable broth.