As autumn envelops us in a beautiful blanket of golden orange colours, so is it time to switch from summery salads to those delicious warming autumnal soups with crusty bread and plenty of butter.
Yes, if you have not been following me for a while, I am not the type of nutritionist that preaches a low fat or bland-tasting diet, I am all about real, natural nutritious and delicious meals that nourish both body and soul.
It's just getting to the end of mushroom season here in Sweden (the first frost is imminent) and I have been out in the forest gathering all the different mushrooms I have learned about over the last four years (I take no risks). One of my favourites is the Rödgul Trumpetsvamp or "Yellowfoot" in English, but this recipe can be made with any mushrooms you like so don't be put off if you didn't forage them yourself, the supermarket aisles provide just as much flavour.
Creamy Swedish Mushroom Soup
(serves 4)
Ingredients:
generous knob of butter (large tbsp size)
1 large onion, diced
3 cloves garlic, crushed or diced
3 tsp dried thyme, or 6-8 stems of fresh
60g dried or 600g fresh mushrooms (nutty brown mushrooms or porcini are great, but any will do)
1l stock - mushroom, vegetable or chicken stock, all work well
300mls cream
salt and pepper to season
more cream, lingonberries, thyme, slat and pepper to garnish
Method:
If you are using dried mushrooms, start by soaking them in hot stock. If you are using fresh, clean and slice them. Once soaked for 10 minutes, remove half of the dried (now rehydrated) mushrooms from the stock and set aside.
Melt the butter in a large pan and gently fry the onion, garlic and thyme for about 4 minutes on a medium heat, stirring to ensure they cook to translucent and don't stick and burn. Season with some salt and black pepper, then add the mushrooms, and if using fresh, gently fry these too until they are soft (the rehydrated ones won't take much time)
Put the stock and remaining mushrooms in a blender and blitz to a beautiful thick mushroomy stock, then pour this over the cooked onion and mushroom mix.
Bring the soup up to almost boiling and allow to simmer for about 10 minutes, then add the cream and cook for a further 5 minutes.
Taste and season with more salt and pepper and you are ready to serve.
I love to add more Swedish flavour in the form of some gently cooked lingonberries (similar in flavour to cranberries) - this gives the dish a bit of a sour contrast bite. I also drizzle on some extra cream and sprinkle with a little more thyme if I am using fresh and of course more black pepper.
I happily serve this as it is as a starter, or add some chunky fresh bread and butter to make amore filling main meal. I hope you enjoy it as much as me! Please leave a comment below if you do.
Keep thriving, Catherine x
Contact
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Phone +46 70 638 34 33
Email catherine@catherinepohl.com
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