Swedish Cream of Mushroom Soup Champinjonpure
Indulge in the comforting warmth of Swedish Cream of Mushroom Soup, or Champinjonpuré, a rich and velvety creation that elevates the humble button mushroom into a gourmet delight. This recipe combines fresh mushrooms, buttery sautéed shallots, and garlic with a hint of thyme, all blended into a luxurious purée that is finished with creamy heavy cream and a bright splash of lemon juice. Perfectly balanced and deeply flavorful, this soup is both easy to prepare and a stunning option for elegant dinners or cozy nights in. Serve it piping hot with a sprinkle of fresh parsley and a slice of crusty bread to enjoy every spoonful of its creamy, savory goodness. Ideal for mushroom lovers and fans of Scandinavian cuisine, this soup is a must-try for its simplicity and sophisticated flavor profile. Keywords: Swedish Cream of Mushroom Soup, Champinjonpuré, creamy mushroom soup, Scandinavian recipes, easy mushroom soup.
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Recipe Information
Ingredients
- 400 grams Fresh button mushrooms (champignons)
- 50 grams Butter
- 2 medium-sized Shallots
- 2 Garlic cloves
- 2 tablespoons All-purpose flour
- 1 liter Vegetable stock
- 250 milliliters Heavy cream
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Lemon juice
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Clean the mushrooms with a damp paper towel, then slice them thinly. Set aside.
Finely chop the shallots and garlic.
In a large pot, melt the butter over medium heat. Add the shallots and garlic, sautéing until they are translucent and fragrant, about 2-3 minutes.
Add the sliced mushrooms to the pot. Cook for 7-8 minutes, stirring occasionally, until the mushrooms release their juices and these juices reduce slightly.
Sprinkle the flour over the mushrooms and mix well, cooking for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable stock, stirring constantly to prevent lumps. Bring to a boil, then reduce the heat to a simmer.
Simmer the soup for 15 minutes, allowing the flavors to meld together.
Using an immersion blender or a countertop blender, purée the soup until completely smooth and creamy.
Return the soup to the pot (if using a countertop blender) and stir in the heavy cream, fresh thyme, salt, and ground black pepper. Adjust seasoning to taste.
Heat the soup gently over low heat, being careful not to let it boil.
Stir in the lemon juice just before serving to brighten the flavors.
Serve hot in bowls, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 29.1 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 200 mg | 15% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3378 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
