Swedish Mushroom Soup (Svampsoppa) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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If chanterelle mushrooms are available in your area, they are excellant in this soup. Ingredients:
3 tablespoons butter |
1 lb fresh mushrooms, thinly sliced |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/3 cup all-purpose flour |
8 cups beef or 8 cups chicken broth |
1 cup whipping cream |
1 teaspoon lemon juice |
1/4 cup dry sherry |
Directions:
1. Melt butter in a 3 to 4 quart heavy saucepan over low heat.
2. Add mushrooms; saute over low heat until mushroom juices begin to flow.
3. Pour mushroom juice into a 2 cup measuring cup; set aside.
4. Stir salt, white pepper, and flour into drained mushrooms.
5. Add enough broth to mushroom juice to make 2 cups. Stir into mushroom mixture.
6. Stir in 6 cups of remaining broth. Over high heat, cook, and stir until soup is thickened, about 5 minutes.
7. Stir in cream and lemon juice. Add salt and white pepper to taste. Stire in sherry.
8. Serve hot.
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