Easy Mushroom Soup
This easy mushroom soup recipe is loaded with fresh vegetables and earthy mushrooms all simmered in a savory broth. Yes, you can have a homemade soup on the table in less than 45 minutes.
Ingredients
1.75 cups Swanson® 50% Less Sodium Beef Broth
1.75 cups Swanson® Natural Goodness® Chicken Broth
0.125 teaspoon ground black pepper
0.125 teaspoon dried rosemary leaves, crushed
6 ounces sliced fresh mushrooms (about 2 cups)
0.25 cup thinly sliced carrot
1 small onion, finely chopped (about 1/2 cup)
0.25 cup sliced celery
0.25 cup fresh or frozen peas
1 tablespoon sliced green onion
1.75 cups Swanson® Natural Goodness® Chicken Broth
0.125 teaspoon ground black pepper
0.125 teaspoon dried rosemary leaves, crushed
6 ounces sliced fresh mushrooms (about 2 cups)
0.25 cup thinly sliced carrot
1 small onion, finely chopped (about 1/2 cup)
0.25 cup sliced celery
0.25 cup fresh or frozen peas
1 tablespoon sliced green onion
Instructions
Heat the beef broth, chicken broth, black pepper, rosemary, mushrooms, carrots, onion, celery and peas in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Add the green onion. Cook for 5 minutes or until the vegetables are tender.
Add the green onion. Cook for 5 minutes or until the vegetables are tender.
Easy Mushroom Soup
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This easy mushroom soup recipe is loaded with fresh vegetables and earthy mushrooms all simmered in a savory broth. Yes, you can have a homemade soup on the table in less than 45 minutes.
Ingredients
1.75 cups Swanson® 50% Less Sodium Beef Broth1.75 cups Swanson® Natural Goodness® Chicken Broth0.125 teaspoon ground black pepper0.125 teaspoon dried rosemary leaves, crushed6 ounces sliced fresh mushrooms (about 2 cups)0.25 cup thinly sliced carrot1 small onion, finely chopped (about 1/2 cup)0.25 cup sliced celery0.25 cup fresh or frozen peas1 tablespoon sliced green onion
Instructions
Heat the beef broth, chicken broth, black pepper, rosemary, mushrooms, carrots, onion, celery and peas in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.Add the green onion. Cook for 5 minutes or until the vegetables are tender.
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