Margit’s Wild Mushroom Soup

 

Is there anything better than soup on a rainy autumn day? I don’t know if it’s the nostalgic memories of me as a child having a minor cold and being comforted by my mom with spoonfuls of warm nutritious soup or just the hypnotising effect of gulping down a hot and smooth yet thick-ish liquid? Don’t know what my point is with this.. but all I do know is that soup is very underrated isn’t it?

I can’t take any credit for this wild mushroom soup as I got this recipe from my boyfriends grandma Margit – who’s btw the cutest and loveliest person on this planet.

It all started during one of my visits in Sweden and I went on and on about the fact that I really wanted to go mushroom picking as I’ve never done it before.  We happened to be walking in the woods with my boyfriends grandparent and next thing I know, his grandma somehow managed to find a handful of chanterelles… and this was the end of November! Later that afternoon she quickly gave them a stir in some butter and voila – the most gorgeous taste. She also gifted me a bag full of dried chanterelles that they had picked the previous year and told me to make this soup.

So if you are looking for a comforting hug – in a bowl – this soup might give you just that. Bon Shabètit!

 

 

 

Margit's Wild Mushroom Soup

Creamy and filling Wild mushroom soup for cold nights.
Made with dried wild mushrooms, onions, stock, cream and milk.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup
Cuisine Swedish
Servings 2

Ingredients
  

  • 3 dl Dried mushrooms (Chanterelle)
  • 1 Onion - chopped
  • 2 tbsp Butter
  • 4 tbsp Flour
  • 8 dl Vegetable broth
  • 2 dl Milk
  • 1 dl Creme Fraiche
  • salt
  • pepper
  • 1 lemon wedge
  • handful Parlsey - chopped

Instructions
 

  • Soak the dry mushrooms in water a medium bowl and cover with 3 dl of water. Leave it for at least 45 minutes.
  • Heat 2 tbsp butter in a saucepan over medium low heat and sauté the onion until softened and translucent.
  • Mix in the flour and then add the stock. Let is simmer for 5 minutes.
  • Pour in the milk and the cream fraiche - stir so it's evenly mixed. Add salt and pepper and some drops of lemon juice. Let it cook for another 5 minutes.
  • Serve with some parsley on top and some fresh warm bread.
Keyword Cream, Hot