Swedish Mushroom Soup (Svampsoppa)

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

• Ready In: 20 mins
• Serves: 8

Ingredients

• 3  tablespoons butter
• 1  lb fresh mushrooms, thinly sliced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1⁄3 cup all-purpose flour
• 8  cups beef or 8  cups chicken broth
• 1  cup  whipping cream
• 1  teaspoon lemon juice
• 1⁄4 cup dry sherry

Directions

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.