Krämig Svampsoppa (Kantarellsoppa)
Velvety Swedish wild chanterelle mushroom soup crafted with freshly sautéed forest mushrooms, sweet shallots, dry white wine, vegetable broth, and double cream, finished with fresh thyme.
Ingredients
- • 400g fresh golden chanterelles or mixed forest mushrooms, cleaned and torn
- • 2 banana shallots, finely minced
- • 2 garlic cloves, crushed
- • 40g unsalted butter
- • 100ml dry white wine
- • 600ml rich vegetable stock
- • 200ml Swedish double cream (vispgrädde)
- • 1 tbsp fresh thyme leaves
- • Flaky sea salt and freshly ground white pepper
Preparation Steps
Place chanterelles in a hot, dry soup pot to release their natural forest juices. Cook until liquid evaporates, then add butter, shallots, and garlic.
Sauté mushrooms for 5 minutes until fragrant and golden. Set aside 3 tbsp mushrooms for garnish. Pour in white wine to deglaze and simmer for 2 minutes.
Pour in vegetable stock and thyme leaves. Simmer for 15 minutes. Stir in double cream, bring to a simmer, and blend half the soup with an immersion blender for rich texture.
Ladle into warm soup bowls, top with reserved sautéed chanterelles, fresh thyme fronds, and freshly cracked black pepper.