Creamy Wild Mushroom Soup

When autumn arrives and the days are getting shorter in Norway, my body is aching for soup. But as summer laziness still murmurs in me, I don’t want to go into the long-lasting projects. This soup is easy to make, and tastes wonderfully rich.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 lb. (450 g) chanterelles (alternatively button mushrooms, Portobello or shi-take), sliced

3 tbs. crushed, dried forest mushrooms

2 medium shallots, chopped

1 clove garlic, chopped

2 tsp. tomato purée (or small handful sundried tomatoes)

4 cups (approximately 1 l) game stock, vegetable stock or veal stock

1 cup (a little more than 2 dl) heavy cream

½ tsp. salt

½ tsp. pepper

Swedish-style mustard (or other sweet, grainy mustard) for topping (optional)

PREPARATION:

• Melt 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. Add the mushrooms, season with salt and pepper, and sauté for 4 minutes, until collapsed and light golden brown. Using a spatula, remove about four tablespoons of the mushrooms for garnishing.

• Crush the dried mushrooms and add to the pot along with the stock and the 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 sautéed mushrooms and mustard (optional).