Mushroom Dill Soup

This mushroom soup with fresh dill is creamy, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with in the colder months!

Products you'll need:

CAMPBELL’S ® Ready To Use Mushroom Broth

CAMPBELL’S ® Ready To Use Mushroom Broth

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  • 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) fresh  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


  1. 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!

Recipe tips

Top with a dollop of room temperature sour cream and fresh dill! 

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Amount Per Serving
Calories 180
Fat 10 g
Sodium 1270 mg
Carbohydrate 17 g
Dietary Fibre 2 g
Calcium 10 %DV
  • Three servings of vegetables
  • Source of calcium
  • Source of fibre

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