It was already late November in Sweden when I had the chance to taste this yummy dish for the first time. One day at lunchtime this creamy, warming soup was the best thing that happened to us after we spent the half-day with some autumnal work at the garden of Timjan Cafè and Restaurant. The original recipe is from the owner, Christina, but I tuned it to my taste.
In Sweden, it's pretty easy to go and hunt your own wild yellow or grey chanterelles but fortunately, at grocery stores or local markets, you can buy some as well so you will be able to prepare this dish at home. This is the best creamy mushroom soup I've ever had.
I recommend you to visit Timjan's Facebook page or website... and if you travel across Småland -this historical province in Sweden-, visit Christina and Vincent at the restaurant, and try their traditional Swedish dishes, then enjoy the beautiful herb garden and the surrounding hiking roads for a day, or longer while spending the nights in a lovely cottage in the middle of the forest.
- 1 small onion, chopped
- 500 g mushrooms - best with button mushrooms and chanterelles
- 1 tbsp melted butter
- 1 tbsp flour
- 300 ml vegetable stock
- 300 ml double cream
- 2-4 tbsp soy sauce
- 1 pinch pepper
- Fresh parsley
- First, fry the chopped onion with the mushrooms on the melted butter.
- Then add the flour, stock, milk and double cream, soy sauce, and pepper. If you use some soy sauce to replace the salt, you will get that special taste why I really love this soup. I highly recommend it!
- If you would like to make a smooth creamy soup without mushroom pieces, you can use a stick mixer to get the right consistency. I recommend leaving some texture in the soup by leaving whole mushroom pieces.
- Let's serve it with fresh, chopped parsley or crunchy bread pieces.
Småklig måltid! / Enjoy your meal!