Mushroom soup

Mushroom soup

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Autumn begins with this soup. If you have the chance to pick wild mushrooms, then this soup tastes wonderful with them. My mother picks them wild, and her mushroom soup is to die for.

Ingredients

Quantity Ingredient
500g brown mushrooms
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, chopped
2 tablespoons plain flour
2 litres water or vegetable stock
100ml double cream
1 teaspoon freshly grated nutmeg
sea salt
black pepper

Method

  1. Rinse and trim the mushrooms and split them into stems and caps. Dice the stems, slice the caps and keep separate. Melt the butter in a saucepan and sauté the diced stems with the onion and garlic. Add the flour and mix well, then add the water or stock and bring to the boil. Reduce and simmer for 45 minutes, then strain, discarding the solids, and pour back into the pan. Add the sliced mushroom caps and the cream, bring to the boil and let it simmer for 5 minutes.
  2. Add the nutmeg and season to taste with salt and pepper. Serve topped with toasted flaked (slivered) almonds and thyme, and bread alongside.
Tags:
Scandinavian
Danish
Swedish
comfort food
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