Mushroom soup topped with roasted cauliflower, fried mushrooms, roasted hazelnuts and cress with a spoon inside

Swedish mushroom soup

Name: Swedish mushroom soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Swedish
Ingredients: 1 tbsp unsalted butter; 100g dried forest mushrooms; 2 long shallots diced; 2 thyme sprigs; 200ml dry white wine; 400ml whole milk; 400ml double cream; ¼ tsp white pepper; 1 tbsp white wine vinegar; 300g cauliflower; 1 tbsp olive oil; 100g mushrooms (of your choice); 2 tbsp salted butter; 20g cress; 40g roasted hazelnuts roughly chopped

Martin Moses

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Try an authentic Swedish mushroom soup garnished with cauliflower, fried mushrooms, cress and roasted hazelnuts. Created by the chef and owner of the restaurant, Human

Gluten free

Low calorie

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Baguettes (French bread)

A star rating of 5 out of 5.1 rating

Cheddar soda bread with spring onion butter

A star rating of 5 out of 5.2 ratings

Focaccia

A star rating of 5 out of 5.4 ratings

Make this Swedish mushroom soup, then check out our mushroom soup, Jerusalem artichoke and porcini mushroom soup and more vegetarian soup recipes. Now try our top Eurovision recipes.

Martin Moses, former Swedish chef of the year, headed up Gothenburg’s Michelin-starred SK Mat & Manniskor before opening his own restaurant, Human, in late 2021. New Nordic dishes include tiny crab croquettes topped with langoustine emulsion, fired Arkor prawns with tangy fennel salad and local tomatoes, and Swedish peas and beans with burnt lardo, buttered onion beurre blanc and raw liquorice powder. humanrestaurang.se; @chefmartinmoses

Ingredients

Nutrition

Mushroom soup

1 tbsp unsalted butter
100g dried forest mushrooms
2 long shallots

diced
2 thyme sprigs
200ml dry white wine
400ml whole milk
400ml double cream
¼ tsp white pepper
1 tbsp white wine vinegar

Cauliflower and mushroom garnish

300g cauliflower
1 tbsp olive oil
100g mushrooms

(of your choice)
2 tbsp salted butter
20g cress
40g roasted hazelnuts

roughly chopped

Nutrition: per serving

kcal496

low
fat33.9g
saturates18.9g
carbs24.6g
sugars8.7g
fibre1.6g
protein13.2g
salt0.3g

Method

step 1

Heat the oven to 180C/160C/gas 4. Melt the butter in a large, wide, frying pan over a medium heat. Gently fry the dried mushrooms, shallots and thyme for 4-5 mins or until softened. Pour in the wine and gently simmer for 1-2 mins to deglaze but only slightly reduce. Stir in the milk and cream and gently simmer for 10 mins, before straining through a fine sieve, discarding the solids. Add the pepper, vinegar and a good pinch of salt or more to taste to the soup.
step 2

While the soup cooks, start on the garnishes. Cut ⅔ of the cauliflower into smaller florets. Toss with the oil, season and transfer to a small baking tray. Roast for 15 mins until soft and golden. Slice the rest of the cauliflower thinly using a mandoline and submerge in iced water before serving. Meanwhile, roughly chop the mushrooms. Melt the butter in another large frying pan over a medium-high heat. Fry the mushrooms, stirring, until deeply golden. Season and set aside.
step 3

Divide the soup between four serving bowls. Drain and thoroughly dry the cauliflower slices, then use to garnish the soup along with the fried mushrooms and roasted cauliflower, nuts and cress.

Check out more vegetarian soup recipes

Authors

Martin Moses

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating