Swedish Cream of Mushroom Soup (Champinjonpure)

Kelly Williams

By
@WildfloursCottageKitchen

From my Swedish side of my family! Both of my grandma's were good cooks, and each cooked differently. It was always a treat to get to go either house!! :D (photo from bing images)


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Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Ingredients

3/4 lb.
fresh whole mushrooms
2 Tbl.
butter
2 Tbl.
chopped onions
2 Tbl.
flour
1 dash
pepper, to taste
1 tsp.
salt, to taste
1/2 tsp.
worcestershire sauce
1
(10 1/2 oz.) can beef consomme
1 1/4 cups
cups milk
1 cup
heavy cream
chopped fresh parsley, to garnish if desired

Directions Step-By-Step

1
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.

*If you prefer it to be slightly chunky, blend first to mix well, scraping, then pulse to still have small pieces of mushrooms. Or you can add extra chopped cooked mushrooms. Either way.

About this Recipe

Course/Dish: Soups, Cream Soups
Other Tag: Quick & Easy
Hashtag: #mushroom