Wild mushroom soup

Svampsoppa

Wild mushroom soup made with dried porcini mushroomsWild mushroom soup made with dried karljohansvamp (porcini mushrooms)

With wild mushrooms growing in such abundance in Sweden it is no surprise that svampsoppa (mushroom soup) is an absolute classic in Swedish cuisine. It can be dressed up to make a very impressive starter or, with some nice bread, it can make a hearty lunch.

In the autumn Swedes would normally make it with whatever mushrooms they have foraged. If I am using fresh mushrooms kantareller (chanterelles/girolles) are my favourites, simply because of their wonderful golden colour, but karljohan (porcini) also work well and are usually easier to buy/find in the UK.

Swedish dried yellowfoot mushroomsDried trattkantareller mushrooms

Mushrooms dry well and so at other times of year Swedes would normally use dried mushrooms. Any dried wild mushrooms can be used, but I prefer to use trattkantareller (funnel chanterelles, also called yellowfoots) or karljohan (porcini) because they rehydrate well and they are so full of flavour. In the UK, dried porcini mushrooms can be found in most larger supermarkets, but trattkantareller are bit to harder to find!

There are recipes below for both fresh and dried mushrooms. Both are superb! John Duxbury

Summary

Recipe summary for mushroom soup

Tips

• If using fresh wild mushrooms clean them with a brush or a damp cloth, but try to avoid washing them.
• If using dried mushrooms, use water at room temperature to rehydrate them. Although dried mushrooms are often rehydrated with hot water they will be better flavoured if you use water at room temperature even though it takes longer, 30 minutes instead of 15 minutes.

Ingredients if using fresh mushrooms

400 g (14 oz) fresh wild mushrooms, brushed clean
2 tbsp   butter
2   shallots, peeled and finely diced
500 ml (2 cups) good quality chicken, mushroom or vegetable stock
240 ml (1 cup) whipping cream
    salt and white pepper
    parsley, finely chopped


Method if using fresh mushrooms

1. Reserve about a dozen of the best looking mushrooms to be used as a garnish. Coarsely chop the rest.

2. Heat a large saucepan on a low heat. When hot, add a tablespoon of butter and sauté the shallots for about 10 minutes, stirring occasionally until soft but not coloured.

3. Increase the heat and add the mushrooms and stock. Bring to the boil and then simmer for 10 minutes.

4. Pour everything into a blender and blend thoroughly. Pour the soup back into the saucepan through a strainer. Reheat.

5. Meanwhile fry the reserved mushrooms in the remaining butter, slicing them up a bit if they are very big. When they have browned nicely remove them, pat them dry with paper towel and keep warm. (If they become watery when frying continue heating until the water evaporates.)

6. Add the cream to the soup and heat through without boiling. Taste and adjust the seasoning.

A bowl of wild mushrooms soup

7. Pour the soup into warm bowls and garnish with the fried mushrooms and chopped parsley.

Downloads

printer copy sb  printer version.pdf

Phone and tablet h32  phone and tablet version.pdf 

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Ingredients if using dried mushrooms

30 g (1¼ oz) dried mushrooms
500 ml (2 cups) water
2 tbsp   butter
2   red onions, finely chopped
2   garlic cloves, finely chopped
2 tbsp   flour
500 ml (2 cups) good quality chicken, mushroom or vegetable stock
½ tsp   freshly chopped thyme
½ tsp   salt
¼ tsp   freshly ground black pepper
2 tbsp   sherry, optional
90 ml (6 tbsp) whipping cream
    cream to drizzle
    parsley, finely chopped

Method if using dried mushrooms

1. Soak the mushrooms in 500 ml (2 cups) of water at room temperature for 30 minutes or 15 minutes in warm if short of time.

2. Pick the mushrooms out of the water and put in a sieve over a bowl to drain. Carefully strain the mushroomy water, through muslin if necessary, and add the strained liquid to the stock. (If using dried kantareller (girolle) mushrooms, discard the water as it normally has a rather bitter taste. Increase the amount of stock to 1000 ml/4 cups to compensate.) 

3. Melt the butter in a large saucepan over a medium heat and add the red onion, garlic and the rehydrated mushrooms. Fry until softened, but not coloured.

4. Remove from the heat, sprinkle over the flour and stir it into the onion and mushroom mixture.

5. Gradually add the stock, stirring carefully after each addition, and then add the thyme, salt and pepper.

6. Bring the soup to a boil and then simmer for 10 minutes.

7. Pour everything into a blender and blend thoroughly. Pour the soup back into the saucepan through a strainer. Reheat without boiling.

8. Add the sherry (optional) and cream. Stir thoroughly, taste and adjust the seasoning.

Wild mushroom soup made with dried porcini mushrooms

9. Pour the soup into warm bowls and drizzle over a little cream and garnish with chopped parsley.

Downloads

printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf

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