Swedish Mushroom Soup

Name: Swedish Mushroom Soup
Total time: 2700 s
Yield: 4 servings
Ingredients: 1 quart chicken stock; 1 3/10 quarts fresh mushrooms a variety; 2 tablespoons butter; 1 onions finely diced; salt; ground black pepper; 3 tablespoons flour; 2 3/11 jiggers white wine; 2 3/11 jiggers heavy cream; 1 egg yolks; fresh parsley diced

La Cocina de Babel

11Ingredients

340Calories

45Minutes

Description

Svamsoppa. Otherwise known as Swedish mushroom soup. Svamsoppa is a soup full of wild mushroom flavor, both creamy and savory. Made with heavy cream and white wine, this soup is decadent in texture and flavor. Get ready to buy loads of your favorite mushroom for this delicious soup that will warm you up on a cold day. A great lunch option paired with a fresh slice of bread for dipping.

Ingredients

servings:

1 liter chicken stock
1/2 kilogram fresh mushrooms (a variety)
2 tablespoons butter
1 onions (finely diced)
salt
ground black pepper
3 tablespoons flour
100 milliliters white wine
100 milliliters heavy cream
1 egg yolks
fresh parsley (diced)

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Directions

1Heat up the chicken stock and set aside.
2In a Dutch oven, add the mushrooms without any oil and saute them until their juices have evaporated out.
3Add the butter and onion and saute until the onion has softened.
4Salt and pepper to taste.
5Sprinkle on the flour and stir well so there remain no lumps.
6Add the stock little by little constantly stirring.
7Then add the white wine and bring to the boil. Simmer 10 minutes on low heat.
8Beat the heavy cream and the egg yolk together and stir this into the soup. Simmer another 2 minutes.
9Serve with fresh parsley sprinkled on top.