Flavors of Sweden
Svampsoppa (Mushroom Soup)
Serves 4. Recipe by Carl Jan Granqavist is from the website http://www.sweden.se and reprinted with permission.
14 ozs. porcini mushrooms
2 ozs. butter, divided
1½ to 2½ cups chicken bouillon
1 to 2 cups heavy whipping cream
Salt and white pepper, to taste
3 sprigs of parsley
1. Cut about 12 slices from some small mushrooms and save for the garnish.
2. Finely chop the shallots and sauté in a pat of butter without browning.
3. Chop the rest of the mushrooms into pieces, add them to the shallots and pour on the chicken bouillon. Simmer for about 10 minutes. Then pour everything into a blender. After blending, pour the soup through a strainer and back into a saucepan.
4. Add the cream, and cook for another few minutes. Salt and pepper to taste. Finely chop the parsley. Fry the saved mushroom slices quickly in a little butter in a hot frying pan. Pour the soup into warm bowls, place the mushroom slices on top and sprinkle with a little parsley.