Cream of Mushroom with Lingonberry Preserves and Parsley Oil

Here I utilize the stock from dried mushrooms, making a soup so rich you could easily think it was a meat stock.

INGREDIENTS:

Number of servings

Servings: 8

List of ingredients

1 lb. (a little less than ½ kg) button mushrooms, sliced

½ cup (a little more than1 deciliter) dried forest mushrooms crushed (preferably porcini and chanterelles)

2 medium shallots, chopped

1-2 cloves garlic, chopped

1 quart (a little less than 1l) water

2 ½ cups (a little more than 3 dl) heavy cream

½ tsp. salt

½ tsp. pepper

1 small bunch parsley

1 tsp. salt

1 cup (a little more than 2 dl) extra virgin olive oil

Lingonberry (or cranberry) preserves, for garnishing

PREPARATION:

• For the parsley oil: Rinse the parsley, and clap it dry with a paper towel. Remove the stems. Mix the parsley, salt and oil in a blender.

• For the soup: Heat the butter in a large pot over medium high heat. When melted and foamy, but not brown, add the shallots and garlic, and let simmer for 1 minute. Using your hands, crush the button- and the dried mushrooms and add to the pot. Add water and cream. Reduce heat to medium, and let simmer for about 5 minutes. Transfer to a blender and mix until smooth.

• If necessary, return to pot and reheat over medium heat. Transfer to serving bowls and garnish with lingonberry preserves and parsley oil.