Swedish Mushroom Soup (Svampsoppa) - cooking recipe

Ingredients
    3 tablespoons butter
    1 lb fresh mushrooms, thinly sliced
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    1/3 cup all-purpose flour
    8 cups beef or 8 cups chicken broth
    1 cup whipping cream
    1 teaspoon lemon juice
    1/4 cup dry sherry
Preparation
    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.

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