Mushroom Dill Soup Recipe

Name: Mushroom Dill Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) butter; 1 large yellow onion, thinly sliced; 1 lb (454 g) crimini mushroom, sliced; 2 tbsp (30 mL) all-purpose flour; 1 carton CAMPBELL’S ® Ready To Use Mushroom Broth; 1 tbsp (15 mL)f resh dill; 1 tbsp (15 mL) paprika; 1/2 cup (125 mL) sour cream; 1 tsp (5 mL) salt; 1 tsp (5 mL) freshly ground black pepper

Ingredients

2 tbsp (30 mL) butter
1 large yellow onion, thinly sliced
1 lb (454 g) crimini mushroom, sliced
2 tbsp (30 mL) all-purpose flour
1 carton CAMPBELL’S ® Ready To Use Mushroom Broth
1 tbsp (15 mL)f resh dill
1 tbsp (15 mL) paprika
1/2 cup (125 mL) sour cream
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground black pepper

	PREP TIME 5m	COOK TIME 25m	TOTAL TIME 30m
YIELD 4 servings

Instructions

In a large soup pot or Dutch oven melt butter over medium-high heat. Add onions and mushrooms and sauté for 6-8 minutes until they become soft and golden.
Add flour and cook, stirring constantly, for an additional minute.
Add Campbell?s Mushroom Broth, dill and paprika. Reduce heat to medium-low and simmer for 10-15 minutes. Whisk in sour cream.
Season with salt and pepper if desired. Enjoy!

Lunch Soups