Swedish Mushroom Soup (Svampsoppa)

1. 1

   Melt butter in a 3 to 4 quart heavy saucepan over low heat.

2. 2

   Add mushrooms; saute over low heat until mushroom juices begin to flow.

3. 3

   Pour mushroom juice into a 2 cup measuring cup; set aside.

4. 4

   Stir salt, white pepper, and flour into drained mushrooms.

5. 5

   Add enough broth to mushroom juice to make 2 cups. Stir into mushroom mixture.

6. 6

   Stir in 6 cups of remaining broth. Over high heat, cook, and stir until soup is thickened, about 5 minutes.

7. 7

   Stir in cream and lemon juice. Add salt and white pepper to taste. Stire in sherry.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.