Swedish Mushroom Soup

Name: Swedish Mushroom Soup
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dry pints chicken stock; 2 dry pints fresh mushrooms a variety; 2 tablespoons butter; 1 onion finely diced; salt; ground black pepper; 3 tablespoons flour; 6 3/4 tablespoons white wine; 6 3/4 tablespoons heavy cream; 1 egg yolk; fresh parsley diced

LA COCINA DE BABEL

11Ingredients

45Minutes

340Calories

Read Directions

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
US|METRIC
SERVINGS:

1 liter chicken stock
0.5 kilograms fresh mushrooms (a variety)
2 tablespoons butter
1 onion (finely diced)
salt
ground black pepper
3 tablespoons flour
100 milliliters white wine
100 milliliters heavy cream
1 egg yolk
fresh parsley (diced)

Directions

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

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