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!
Ingredients
2 tablespoons butter1.5 pounds white mushrooms, cut in quarters (about 8 cups)0.5 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 Broth2 tablespoons chopped fresh dill weed
Instructions
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 and season to taste.
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 f...
Directions
Print
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 and season to taste.
Ingredients
2 tablespoons butter1.5 pounds white mushrooms, cut in quarters (about 8 cups)0.5 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 Broth2 tablespoons chopped fresh dill weed
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