SWEDISH MUSHROOM SOUP (SVAMPSOPPA)

Swedish Mushroom Soup (Svampsoppa) image

Provided by morgainegeiser

Categories Swedish

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1 lb fresh mushrooms, thinly sliced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/3 cup all-purpose flour
8 cups beef or 8 cups chicken broth
1 cup whipping cream
1 teaspoon lemon juice
1/4 cup dry sherry

Steps:

Melt butter in a 3 to 4 quart heavy saucepan over low heat.
Add mushrooms; saute over low heat until mushroom juices begin to flow.
Pour mushroom juice into a 2 cup measuring cup; set aside.
Stir salt, white pepper, and flour into drained mushrooms.
Add enough broth to mushroom juice to make 2 cups. Stir into mushroom mixture.
Stir in 6 cups of remaining broth. Over high heat, cook, and stir until soup is thickened, about 5 minutes.
Stir in cream and lemon juice. Add salt and white pepper to taste. Stire in sherry.
Serve hot.