Creamy mushroom soup
A smooth, rich soup of butter-fried mushrooms, thyme and cream, served with buttered bread. In autumn Swedes often make it with chanterelles or mixed wild mushrooms.
- 40 minTime
- 26 minHands-on
- 4Portions
- ≈ 22 krper portion
- 550kcal per portion
Ingredients for 4 portions
- 500 gMushroom, sliced
- 1Yellow onion, chopped
- 1 cloveGarlic, chopped
- 3 tbspButter, for the soup
- 2 tbspPlain flour
- ≈ 8 dlWater
- 2 cubesVegetable stock
- 1 tspThyme, dried
- 2 dlDouble cream
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread
- 2 tbspButter, for the bread
Method
- Slice the mushrooms and chop the onion and garlic.
- Fry the mushrooms in the butter in a heavy saucepan over a high heat until nicely browned and their liquid has cooked away, about 8 minutes. Add the onion and garlic and cook for 2 minutes more.
- Sprinkle over the flour and stir. Add the water a little at a time, stirring, then crumble in the stock cubes and add the thyme.
- Simmer the soup under a lid for 15 minutes.
- Butter the slices of bread.
- Blend the soup until smooth with a stick blender, or leave a few pieces of mushroom whole if you like. Stir in the cream, bring back to the boil and season with salt and pepper.
- Serve the soup with the bread.
The cost is estimated from Swedish grocery prices.
