Swedish Mushroom Soup Svampsoppa Recipes

SWEDISH MUSHROOM SOUP (SVAMPSOPPA)

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.

SWEDISH MEATBALLS WITH CREAM OF MUSHROOM SOUP

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.

SWEDISH CREAM OF MUSHROOM SOUP (CHAMPINJONPURE)

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.

SWEDISH SPINACH SOUP - SPENATSOPPA

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.