Svampsoppa (Swedish Mushroom Soup)
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 shallots
- 14 ounces porcini mushrooms
- 2 1⁄2 cups chicken bouillon
- 2 cups heavy whipping cream
- 3 sprigs parsley
- 2 ounces butter
- salt, to taste
- white pepper, to taste
directions
- Cut about 12 slices from some small mushrooms and save for the garnish.
- Finely chop the shallots, and saute them in a pat of butter without browning. Chop the rest of the mushrooms into pieces, add them to the onions and pour on the chicken bouillon. Simmer for about 10 minutes.
- Pour everything into a blender. After blending, pour the soup through a strainer and back into a saucepan. Add the cream, and cook for another few minutes. Salt and pepper to taste.
- Finely chop the parsley. Fry the saved mushroom slices quickly in a little butter in a hot frying pan.
- Pour the soup into warm bowls, place the mushroom slices on top and sprinkle with a little parsley.
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