Svampsoppa Swedish Mushroom Soup Recipes

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.

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.

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.

Steps:

• Drain and dry the defrosted spinach.
• Melt the butter in a skillet over medium heat and add the onion and spinach. Fry until the onions are soft.
• Dust the flour over the spinach mixture and add the water and bouillon. Let simmer for 10 minutes.
• Add the milk and season with salt, pepper and nutmeg.
• Slice the hard boiled eggs.
• Divide the soup in 4 bowls, and top each with approximately 1/4 of the egg slices. Serve with bread for a complete light meal.

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.

Steps:

• Mix beef, eggs, saltines, and onion soup mix together. Form into medium-sized meatballs.
• Melt butter in a frying pan over medium-low heat. Add meatballs; cover and cook, turning frequently, until evenly browned, 8 to 10 minutes.
• Pour cream of mushroom soup into a bowl. Fill empty can 3/4 full with milk and mix into the soup. Pour sauce over meatballs and simmer until thickened, about 10 minutes more.