Svampsoppa Swedish Mushroom Soup Food

SWEDISH MUSHROOM SOUP (SVAMPSOPPA)

Steps:

• Melt butter in a 3 to 4 quart heavy saucepan over low heat.
• Add mushrooms; saute over low heat until mushroom juices begin to flow.
• Pour mushroom juice into a 2 cup measuring cup; set aside.
• Stir salt, white pepper, and flour into drained mushrooms.
• Add enough broth to mushroom juice to make 2 cups. Stir into mushroom mixture.
• Stir in 6 cups of remaining broth. Over high heat, cook, and stir until soup is thickened, about 5 minutes.
• Stir in cream and lemon juice. Add salt and white pepper to taste. Stire in sherry.
• Serve hot.

SWEDISH CREAM OF MUSHROOM SOUP (CHAMPINJONPURE)

Steps:

• Wipe mushrooms clean with damp paper towel, or rinse under cold water. (Drain).
• Put butter into saucepan, and add onion and mushrooms, cover, and simmer 5 minutes over med-low heat. You just want to simmer them, not brown them, so stir once or twice and lower heat if necessary.
• Remove mushrooms and place into blender or food processor.
• Add flour, seasonings and 1/2 cup consomme.
• Puree. You will need to scrape down a couple of times.
• Pour puree back into pan.
• Add remaining liquids and simmer over low heat stirring til smooth.
• Serve with warm crusty bread for dipping.
• Can garnish with chopped fresh parsley if desired.

SVAMPSOPPA (SWEDISH MUSHROOM SOUP)

Steps:

• Cut about 12 slices from some small mushrooms and save for the garnish.
• Finely chop the shallots, and saute 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.
• 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.

CHUNKY MUSHROOM SOUP

Steps:

• In a medium saucepan, ,melt butter; add oil.
• Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
• Stir in mushrooms,sauté a few minutes.
• Add chicken both, bay leaf, thyme, salt and pepper.
• Bring to aboil.
• Reduce heat and simmer for 30 minutes.
• Discard bay leaf.
• Stir in cornstarch mixture.
• Using a hand blender process mixture; don't over purée leaving in some chunks.
• At this point you can refrigerate the soup and finish it off the next day.
• Just before serving, reheat soup until very hot.
• Stir in sherry and cream; simmer for 2 minutes.

SWEDISH PEA SOUP (ARTSOPPA)

Steps:

• Soak the peas in 2 quarts of water overnight.
• Bring the peas to a boil in the water they soaked in.
• Add onion, meat and spices except mustard.
• Simmer until the meat is done and the peas have softened (about 1 hour).
• Take up the meat and cut into pieces.
• Put them back in the soup.
• Add more spices, if necessary.
• Serve hot with mustard.