Swedish Mushroom Soup

1. 1

   Heat up the chicken stock and set aside.

2. 2

   In a Dutch oven, add the mushrooms without any oil and saute them until their juices have evaporated out.

3. 3

   Add the butter and onion and saute until the onion has softened.

4. 4

   Salt and pepper to taste.

5. 5

   Sprinkle on the flour and stir well so there remain no lumps.

6. 6

   Add the stock little by little constantly stirring.

7. 7

   Then add the white wine and bring to the boil. Simmer 10 minutes on low heat.

8. 8

   Beat the heavy cream and the egg yolk together and stir this into the soup. Simmer another 2 minutes.

9. 9

   Serve with fresh parsley sprinkled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.