Swedish Mushroom Soup (Svampsoppa)

READY IN: 20mins
Recipe by morgainegeiser

If chanterelle mushrooms are available in your area, they are excellant in this soup.

Top Review by pammyowl

At first I thought this was boring, but then realized I had forgotten the lemon juice. It made a huge difference.It was too thin, though, so I had to thicken it a bit more. Thanks for posting! Made for ZWT9

Ingredients Nutrition


  1. Melt butter in a 3 to 4 quart heavy saucepan over low heat.
  2. Add mushrooms; saute over low heat until mushroom juices begin to flow.
  3. Pour mushroom juice into a 2 cup measuring cup; set aside.
  4. Stir salt, white pepper, and flour into drained mushrooms.
  5. Add enough broth to mushroom juice to make 2 cups. Stir into mushroom mixture.
  6. Stir in 6 cups of remaining broth. Over high heat, cook, and stir until soup is thickened, about 5 minutes.
  7. Stir in cream and lemon juice. Add salt and white pepper to taste. Stire in sherry.
  8. Serve hot.

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