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Wild Mushroom Soup

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Campbell's Kitchen
Related tags
soups nut free christmas lunch
Nutrition per serving    (USDA % daily values)
CAL
137
FAT
22%
CHOL
8%
SOD
51%

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Ingredients for 8 servings

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 (Regular or Certified Organic)

2 tablespoons chopped fresh dill

1/2 cup crème fraiche

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