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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


  • 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


  • 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