Mushroom soup in Sthål's bowl!
Mushroom soup is great because it is also suitable for vegetarians. Serve in our cups or bowls. Beautiful glazes and good ingredients enhance both the food and the season. The season is long - what you don't find in the forest is in the vegetable counter.
In Skåne, the mushroom season is extra long. A walk under the tree canopies can sometimes fill the whole basket. Then there is a hobby at home in the kitchen with cleaning, polishing and dividing the mushrooms. If you live far from the forest - thankfully there are plenty of mushrooms and other good mushrooms in the vegetable counter. From the harvest you get a good warming soup perfect as a starter or as a main course. Mushroom soup is good because it also suits the vegetarian. Serve in our cups or bowls. Beautiful glazes and good ingredients enhance both the food and the season.
Mushroom soup
1 tablespoon butter
1 yellow onion
1 clove of garlic
1 liter of good mushrooms (here we have chosen mushrooms and Karl Johan
2.5 dl white wine
1 tablespoon Scanian mustard
1-2 tbsp tomato puree
3 dl cream
4 dl water
2 tablespoons chopped fresh parsley leaves
a sprig of thyme
salt, pepper
Chop the cleaned mushroom and fry it in a pan. Add 1 tablespoon of butter and chopped onion and garlic, which can be gently fried on a low heat for a few minutes. Pour in the wine, salt and pepper and let it simmer for a few minutes.
Season with mustard, tomato puree and thyme. Then pour on the cream and water. Sprinkle with parsley. Finally, run the soup to the consistency you desire with a blender. Season with salt and pepper and dilute with more water or cream depending on how creamy you want the soup.
Serve in Sthål's espresso mugs or Sthål's bowls. Tasty stove.