Wild Mushroom Soup

Campbell's Wild Mushroom Soup Recipe

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

At a glance


30 min.


1 hr. 50 min.



Servings: about 1 3/4 cups each

Cook: 1 hr. 20 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

2 tablespoons butter
1 1/2 pounds assorted wild mushrooms (portobello, shiitake, oyster and/or cremini, sliced (about 2 cups)
1/2 pound white mushrooms, 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 or Swanson® Certified Organic Vegetable Broth
2 tablespoons chopped fresh dill weed
1/2 cup crème fraîche

How to Make It

  • 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 crème fraiche. Season to taste.

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  • 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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