Svampsoppa or mushroom soup is frankly less common on Swedish tables than mushroom gravy, mushroom omelets, creamed mushroom, mush-room in stews … But it is quite true that Swedes both pick and eat wild mushrooms. After a suitably warm and humid summer, the country’s forests are bulging with edible mushrooms, and the hand-some Karl Johan (porcini) mushroom grows in such ample quantities that Sweden even exports it. 

As summer draws to a close, it is a source of pleasure for people throughout the country to go out hunting for chanterelles. And if they don’t find any mushrooms left in the forest, they can go to the out-door market, where they are always available.

Preparation

Cut about 12 slices from some small mushrooms and save for the garnish. Finely chop the shallots, and sauté them in a pat of butter without browning. Chop the rest of the mushrooms into pieces, add them to the onions 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. 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.

Ingredients

4 servings

2 shallots

400 g (14 oz) porcini mushrooms

300-500 ml (1½-2½ cups) chicken bouillon

200-400 ml (1-2 cup) heavy whipping cream

3 sprigs of parsley

50 g (2 oz) butter

salt, white pepper